Jesse sent me a fabulous omelet recipe and some mouth-watering photos. Enjoy!
- 3 eggs (from locally raised hens I’m told)
- shredded Cabot Sharp Cheddar Cheese
- 1/2 a jalapeno pepper diced (I took the seeds out, though next time, I think I’ll leave them!)
- 1/2 a small green pepper chopped
- 1 small roma tomato chopped
- 1 small or 1/2 medium onion
Saute the onion and jalapeno until tender. I decided to leave the tomato and green pepper raw to get the freshest flavor, but you can also add them to the saute mix if you wish. While the veggies are sauteing, mix the eggs with a splash of milk (my friends get local raw milk from Jersey cows, delicious!), and salt and pepper to taste. Check out how bright and colorful the yolks are; the yellower the better!
When the veggies are all sauteed to perfection, take them out of the pan. Put a little olive oil and butter into the pan and let it get nice and hot before pouring in the eggs. I sometimes pull the edges of the eggs back and allow a bit more of the uncooked egg pour in to make sure it all gets cooked. This also seems to toughen up the eggs a bit so they don’t break as much when you roll up your omelette.
When the eggs are mostly cooked add the veggies and cheese to the omelette. Since the pan I was using was rather large, I decided to fold the omelette into thirds, but folding it in half is equally as tasty!
Fold it up carefully to let the cheese melt and the outside brown just slightly, you don’t want to burn it!
I had a bit of cheese left over, so I sprinkled it on the top. All of these fresh, local ingredients (veggies from the back yard, picked this morning!) sure made for a delicious treat. The flavors of each of the veggies came through nicely, though I’d wished I left the jalapeno seeds in to give it a little more kick!
Now if only I’d had potatoes to make my home-fries…there’s always tomorrow morning!