Moving right along! I’m a little late posting this (a theme you’ll see as we get into mid and late summer and I just get too busy to blog), but it was definitely made during week 3, I swear! Here we have my sad attempt at an omelette and roasted asparagus. I learned that while I make tasty omelets, they’re not very pretty to behold and probably work better as open face egg creations more than properly flipped and perfect omelets. Presentation is just not as important as the flavor, and I can assure you that this disappeared pretty quickly! Inside the egg are scallions, spring garlic, mushrooms, goat cheese, and spinach. On the side is sliced asparagus, roasted with some salt and olive oil, and then given a little cheesy topping for the last few minutes. You guys, I may never eat asparagus any other way ever again. Don’t get me wrong, it’s great grilled, but roasted? It comes out so much more tender and crisps a little on the edges which is so wonderful. Of course, you can never go wrong with putting cheese on top! I plan on doing this for breakfast a few more times since I still have spinach and goat cheese, but it will probably be more of an unsightly scramble than a nicely plated creation. Did I mention that I’m a lazy cook? Oh, and the coffee, not local, but absolutely necessary for survival.
Ingredients:
- Eggs – Deep Roots Valley Farm
- Spinach – Jack’s Farm
- Scallions – Jack’s Farm
- Spring Garlic – Charlestown Farm
- Asparagus – Hill Creek Farm
- Mushrooms – Oley Valley Mushrooms
- Goat cheese – Shellbark Hollow Farm, “Sharp II Chevre”
- Cheese – Birchrun Hills, “Equinox”
- Non Local – Salt, Pepper, Olive oil, Coffee