June 23, 2017

Free-range Omelet

Free-range Omelet

Janine Pineo Photo - Free-range Omelet

• By Janine Pineo •

Eggs are one of the quickest foods you can have on hand to prepare, and it takes only a little imagination to make something delicious.

About a month ago, Gretchen and Nathan Fennelly of Forest’s Edge Garden in Hampden announced on Facebook that they had “starter” eggs available for sale. It would seem that when the business closed for the season in late August, as I later found out, Gretchen spent part of her down time late last summer raising chicks.

Now the chicks are of an age to be laying eggs and the Fennellys are inundated with the results. So I bought two dozen. “There’s a double yolker,” Gretchen said.

She pointed out which one and, as I later found out, she was right. She also said she wasn’t sure who the culprit was and I tentatively asked how she would try to find out. Still waiting to hear back on that.

In my mind, there is nothing as tasty as an egg from a happy chicken. And these chickens are named, free-ranging around their Hampden home and getting snuggles from Gretchen who said they like to be picked up and held.

All I know is all that the good life makes for a tasty omelet.

By the way, the Fennellys are selling eggs to the Natural Living Center in Bangor and the Belfast Co-op. In case you are interested.

As for the ingredients in the omelet, anything you can get locally or grow yourself, well, more power to you. And a tastier meal you won’t find anywhere else.

Free-range Omelet spinach filling

Janine Pineo Photo - Spinach filling is cooked first

Free-range Omelet

2 or 3 eggs, preferably from a local source
Fistful of baby spinach
Half of a medium onion
Three button mushrooms
Clove of garlic, optional
Shavings off a piece of sharp cheese
Olive oil
Salt and pepper, optional

Thinly slice and chop the clove of garlic, if using. Roughly chop the onion and mushrooms.

Free-range Omelet eggs

Janine Pineo Photo - Cook the eggs second

Crack the eggs into a bowl and whisk until whites and yolks are well blended.

Pour a dollop of olive oil into a frying pan and set on medium heat. Once the oil is heated, distribute it over the pan and then put in the garlic, onion and mushrooms.

Let the onions and mushrooms cook for a couple of minutes until they start to brown. Then drop the spinach on top and let that start to wilt.

After a minute or so, mix the ingredients together. Remove everything to a separate bowl when they are cooked to your liking.

If you think your omelet will stick without more olive oil in the pan, then pour another dollop and distribute. Pour in the eggs and distribute the eggs as evenly as possible.

While it is cooking, sprinkle some of the cheese on the egg and then place the filling on half of the omelet. Sprinkle that with the rest of the cheese along with salt and pepper if using.

Then gently lift the bare side of the omelet up and over the filling. Carefully flip the omelet if you think it needs a few seconds more of cooking on the topside.

Plate it up and serve.

In the picture above, you can see some roasted Onaway potatoes and a wee bowl of fresh cranberry sauce. It made a fine breakfast.