No-flip omelette with loadsa herbs

June 5th, 2009

3598163226 cbcd2eac80 o No flip omelette with loadsa herbs

As a continuing shout-out to farmers growing sustainable food, I’d like to share that:

#1 Yesterday I spent the afternoon at the Medford, MA Farmer’s Market where I’m lucky enough to have my own table this year! I got to mingle with the locals and spread the Real Food love. In coming weeks I think I’m even going to get the chance to teach yoga for a midday class, right in Medford Square at the market. Sweet, huh?

#2 I also earned myself a magnificent farmer’s tan while sitting at the market. Oops.

#3 Today I’m heading down to NYC for another weekend at the Institute for Integrative Nutrition and when I get there I’m heading straight for the Union Square Farmer’s Market.

And #4, today I have a recipe for you that I made using fresh goose eggs from a farm in Western Massachusetts. (But you can use chicken eggs!) This is a great way to use up any herbs you have leftover from other recipes, or maybe fresh gorgeous herbs from your garden (lucky you!)

3598163254 e92609341b o No flip omelette with loadsa herbs

No-flip omelette with loadsa herbs
1 goose egg (Or 2 chicken eggs, preferably from pastured, local chickens)
1 Tbl. water or milk
2 big handfuls of fresh herbs (basil, parsley, oregano, etc.)
1 Tbl. organic butter
S+P, to taste

1. In bowl, whisk egg with water or milk. Heat butter in small pan over medium heat. Make sure you have a tight fitting lid for this pan.
2. Coat pan with melted butter, then add egg. Evenly distribute 1 handful of herbs across the top. Add S+P.
3. Cook for 2-3 minutes until bottom of egg is somewhat firm. Using spatula, lift edge and allow uncooked egg to run underneath.
4. When only a small pool of uncooked egg remains on top, cover with lid to finish cooking. Before serving, top with the other handful of fresh herbs and more S+P.

This post is part of Food Renegade’s Fight Back Friday!

pixel No flip omelette with loadsa herbs

20 Comments Boston, Farmers Market, farming, New York, quick and easy, recipe, where I went to school for nutrition

  • http://www.completelyedible.com/ Stacy

    Have fun at the greenmarket! That is one of the ones I frequent.

  • http://summertomato.com darya

    OMG, that looks fabulous! Will have to buy some eggs tomorrow. What do goose eggs taste like?

  • http://bonnenutrition.blogspot.com/ Sweta

    Institute for Integrative Nutrition-interesting!!Hoping you’ll put a post about the Institute and it’s activities :)

  • http://www.sippitysup.com greg

    What a beautiful use for all that gorgeous product! GREG

  • http://theungourmet.blogspot.com theungourmet

    Your omelette looks fabulous! I love using fresh herbs. I am growing some cilantro and basil this year.

    I would much rather have used the Soba noodles. I didn’t have any on hand.

  • http://beckyandthebeanstock.com Becky and the Beanstock

    No flip — now that’s my kind of omelet! Even though I’m the cook in our house, when it comes time to make eggs, that’s Simon’s job. They run, the yolks break, I flip them wrong…. so I’m very happy for this recipe.

    Congratulations on having a table at the market this year – that’s awesome!

  • http://www.choosingraw.com Gena

    No flip omelette — that’s an ingenious idea!

  • http://www.foodrenegade.com FoodRenegade

    After I learned this technique from a friend, I’ve had PERFECT omelettes every time.

    Thanks for sharing this in today’s Fight Back Fridays carnival.

    Cheers,
    KristenM
    (AKA FoodRenegade)

  • http://burpandslurp.wordpress.com Sophia

    goose eggs! wow, that’s fabulous! does it taste any richer or different from chicken eggs?

  • http://www.mydailydiner.com Amanda

    Looks super great! I love the use of all those herbs. Yum. And I know the farmer tan. I have a great one going now from teaching classes at the farmers markets to working in the school garden. Looks great as long as you dont see the un-tanned parts!

  • http://nourishedkitchen.com Jenny @ Nourished Kitchen

    Delicious! I love the combination of herbs and eggs – plus both are so, so good for you.

  • http://www.deliciousbynature.com Amy

    All I can say to this is YUM. So nourishing and healthy.

    I also must tell you that I’m SUPER jealous about you being at the farmer’s market. I want a booth just so I can hang there all day!

  • http://findyourbalancehealth.com Michelle

    Thanks everyone! About the goose eggs–they taste a bit different than chicken eggs. Stronger tasting, maybe that’s a good way to put it. And they are just a little more dense, more substantial. The shells are really strong too!

    I am thinking of doing an upcoming post all about the Institute for Integrative Nutrition because people always ask about it. Look for it soon!

  • http://www.soapandchocolate.com Diana (Soap & Chocolate)

    This is my favorite way to make omelettes! Actually, ever since I started, I don’t think I’ve made a traditional folded/flipped omelette since. It’s the best!

    Hope you enjoyed the Union Square farmer’s market! I work right nearby! In fact, if you’re there today (Monday) shoot me an email and I’ll see if I can come find you. :)

  • http://www.culinarywannabe.blogspot.com Culinary Wannabe

    Goose eggs?! Were they golden? :) I hate flipping an omelette – thanks for the alternative! Hope your smackdown went awesome!

  • http://findjudi.blogspot.com funderbug

    i planted herbs this year and this is the perfect way to use them! Thanks for the great idea.

  • http://healthfooddesivideshi.blogspot.com sangeeta khanna

    hey it looks beautiful……….i like all the herbs looking fresh in the dish.

  • http://itzyskitchen.blogspot.com Erica

    So glad the market went well! That is VERY exciting. I wish I lived nearby and could come visit you. Great recipe

  • http://heidirobb.com/blog Heidi Robb

    I’ve eaten chicken eggs, quail eggs, duck eggs, fish eggs, but never goose eggs! I’ll need to search some out. I love an omelet with the freshest eggs – beautiful.

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