Fresh from the Garden Omelet

I’m loving my garden this year. Every morning I go out and harvest something fresh and delicious. If you don’t have a garden, the farmer’s markets are a treasure trove of delicious, fresh and local produce.

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This omelet uses vegetables I picked from my garden that morning, but you can peruse the market and find what strikes your fancy!

Here’s How to Do it:

Wash all the vegetables and set on a cotton towel to dry.

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Chop the chard and set aside. If you don’t have chard you can use young kale, spinach, even arugula. Any green works.

Next, chop the squash and set aside. I used patty pan, but any summer squash or zucchini is great. You can also use beet (needs to be pre-cooked), potato, just about anything really.

And finally, chop the remaining vegetables and set in a dish together. One green onion, or a tablespoon of any chopped onion. Elephant garlic is fantastic too. A some bell pepper – but a red bell pepper will add a little sweetness – and a jalapeño or other chili pepper will give it some punch. And tomatoes. You gotta have some tomatoes. Baby current tomatoes, cherry tomatoes cut in half or full sized beauties cut into chunks.

Heat the olive oil in a heavy skillet (or omelet pan with a lid). Sauté chard until it’s soft, but the color is still bright. Remove from the heat and set aside.

Add the butter to the pan, then cook the squash, letting it brown a bit on the sides.

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Once the squash starts to brown, add the bell pepper, onion and tomatoes. Cook, stirring constantly, for about 2 minutes.

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Remove from the heat and set aside.

Beat the eggs with 1 teaspoon of cold water. Pour the eggs into a medium hot pan and cook until the edges start to curl.

Place a lid on the pan and cook on low heat for about 3 minutes.

Lift the lid. The eggs should be starting to set.

Add 1-2 Tablespoons of parmesan, spread evenly over the top. Replace the lid and continue to cook until the cheese starts to melt.

Remove the lid and spread the chard, then the vegetables evenly over one half of the circle.

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Carefully fold the egg over the vegetables creating a half moon shape.

Sprinkle the top with more parmesan,

then cut and serve hot.

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© Copyright 2021 The Lazy Gastronome

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5 from 1 vote
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Garden Fresh Omelet

Made with fresh ingredients from your garden or the farmer's market. Fresh and delicious.

Course: Breakfast, brunch, Main Course, main dish
Cuisine: American, farm to table, main dish
Keyword: beet greens, bell pepper, chard, eggs, fresh, peppers, squash, summer squash, tomato, tomatoes
Servings: 2 servings
Author: HelenFern
Ingredients
  • 1 cup chopped swiss chard
  • 1/2 cup chopped summer squash
  • 1 Tablespoon minced bell pepper
  • 1 large green onion, sliced
  • 2 teaspoons olive oil
  • 1 Tablespoon butter
  • 3 large eggs
  • 1 teaspoon cold water
  • 2 to 4 Tablespoons dried parmesan cheese (the stuff in the can)
Instructions
  1. Wash all the vegetables and set on a cotton towel to dry.

  2. Chop the chard and set aside. Next, chop the squash and set aside. And finally, chop the remaining vegetables and set in a dish together.

  3. Heat the olive oil in a heavy skillet (or omelet pan with a lid). Sauté chard until it's soft, but the color is still bright. Remove from the heat and set aside.

  4. Add the butter to the pan, then cook the squash, letting it brown a bit on the sides.

  5. Once the squash starts to brown, add the bell pepper, onion and tomatoes. Cook, stirring constantly, for about 2 minutes.

  6. Remove from the heat and set aside.

  7. Beat the eggs with 1 teaspoon of cold water. Pour the eggs into a medium hot pan and cook until the edges start to curl. Place a lid on the pan and cook on low heat for about 3 minutes.

  8. Lift the lid and add 1-2 Tablespoons of parmesan, spread evenly over the top. Replace the lid and continue to cook until the cheese starts to melt.

  9. Remove the lid and spread the chard, then the vegetables evenly over one half of the circle.

  10. Carefully fold the egg over the vegetables creating a half moon shape.

  11. Sprinkle the top with more parmesan, then cut and serve hot. 

Recipe Notes

 

© Copyright 2021 The Lazy Gastronome

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This entry was posted in Breakfast, Brunch, Main dish and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Fresh from the Garden Omelet

  1. Judee says:

    5 stars
    I always found it such a thrill to pick vegetables right from mown garden. Your omelet looks fluffy and nutritious.

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