Farmgal's Fresh Omelet

I love omelets, mostly because they are light and quick, but they also use up a bunch of eggs at once, which is a wonderful thing when your chickens are laying 24 eggs a day!  The best part of the omelet is that you can stuff it with anything that pleases your palate.  Mine is filled with baby spinach, sautéed mushrooms and garlic, sautéed asparagus, fresh tomatoes, a sprinkle of parmesan cheese, and sunflower sprouts.  YUM!!!  Stuff yours with whatever you want, have fun with it.
I serve mine with slightly crisped prosciutto which is Italian bacon.  You can eat it soft without cooking, but I love mine crispy.  It takes about 2 minutes in a large skillet on medium high to crisp it.  The advantage to this over regular bacon is less fat and no nitrites or nitrates.  I feel so much better serving this to my kids, and they love it!

Farmgal’s Spring Omelet
From Four Happy Hansens
makes 2 omelets
Olive Oil
6 farm fresh organic eggs, beaten
2 cups sliced porcini mushrooms
2 cloves garlic, finely diced
4 asparagus stems, cut into 1/2-inch pieces
3 plum tomatos, diced
1 tbsp grated parmesan cheese
handful fresh baby spinach
Heat a large skillet over medium high heat, add enough olive oil to sufficiently coat pan.  When pan is hot, add mushrooms and a dash of salt.  Spread the mushrooms in an even layer and then don’t touch them.  The secret to sautéed mushrooms is DO NOT DISTURB!  Allow to cook until browned and then stir.  Cook until browned and then add garlic.  Cook for about a minute, then remove from pan and set aside. 
In the same pan, over medium heat, sauté asparagus until bright green and just barely tender.  About 5 minutes.  Remove from pan and set aside.  
Heat omelet pan over medium-high heat, generously coat pan with olive oil (a little spray of Pam before adding the oil helps too).  When pan and oil are heated, add half of the eggs.  Allow to cook until bottom is set.  This is the part where you get brave!!!  Slide a large spatula under the omelet and, with attitude, flip that bad boy over in the pan!  You can do takes a little practice and your omelets may look more like scrambled eggs, but they taste the same.  Don’t give up...keep trying!!!  Allow to cook for just a few minutes and then slide it onto a plate.  Sprinkle with parmesan and half of the spinach.  Fold over and top with half of the mushrooms, asparagus, tomatoes, and sprouts.  Salt and pepper as needed and munch away, while you thank the chickens that gave such amazing eggs!!!  (Repeat with remaining ingredients to make second omelet.)

This makes a wonderful and quick weeknight meal!  Try it, you will love it!!!


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