With all the talk of seasonality on the blogosphere, I have felt a bit left out. DO not get me wrong, I love spring: I love the flowers, the gardening, the animals, the everything —but when it comes to planning spring food I draw a bit of a blank. There are some bloggers who seem to elegantly transverse spring —a few that come to mind are Last Night’s Dinner, A Dinner Party and What I Like. Maybe it is because in the Catskills our spring does not bring much to eat until late May, but there is one thing that gets me REALLY excited and that is fresh herbs. I am a bit of a cheapo, so fresh herbs in the winter are a no, no. Except for the .99 cent cilantro and parsley that I get weekly at the west side market. I can not live with out that! Anyways, the herbs in my garden are growing: I have chives, sage, thyme and Greek oregano. And I am using them so much I fear I am thwarting their growth. I made this AMAZING omelet this weekend, and the herbs were fantastic, not only that, our chicken’s eggs work so well in omelets because of the color: bright green against, bright turmeric. Really wakes up the senses!
Spring Omelet with Mushrooms and Fresh Herbs
- a whole lot of fresh parsley, thyme and chives
- butter to saute mushrooms and omelet
- 7 eggs
- splash or two of milk
- some cheddar cheese
- paramesan cheese
- 4 nice mushrooms, sliced
- a small tomato, diced
- salt and pepper to taste
Preparation: beat eggs, and add milk. Saute sliced mushrooms in butter with minced herbs about five minutes(season with salt and pepper). Take out of skillet add butter if needed, lower heat to low medium, and add eggs mixture. Add cheddar cheese, paramesan cheese, then mushrooms and tomato, let cook for a long while(low heat is the best way to make an omelet) fold and serve with more fresh herbs! Enjoy!
12 inch skillet