HOW TO MAKE A FOLDED OMELETTE

Now I love using fresh ingredients, but I really am passionate about buying local ingredients and supporting the community I live in.

Canaan & I walked to a local farm about 1/2 mile or more from our house today to see what was freshly picked and for sale. Schwebach's is an amazing local farm in our area. Today I bought onions, green onions, heirloom tomatoes, cucumbers, green beans, several kinds of summer squash, zucchini, garlic, etc. all picked that day as well as local honey, local goat cheese & goat cream cheese, local eggs raised by a little boy and his family, etc.

There are all kinds of recipes to use all or most of the ingredients I acquired today but I chose omelettes.

Omelettes are super easy to make and like ratatouille, you can put just about whatever you want in them.

Cheese, cream cheese, salt, pepper, other spices, herbs, onion, green onion, tomatoes, potatoes, squash, spinach, mushrooms, peppers, salsa, ham, bacon, beef, chicken, etc. 

HOW TO MAKE A FOLDED OMELETTE

makes 4

8 eggs

salt & pepper to taste

2-4 T milk

fresh vegetables, herbs, meats, etc. (Make sure everything that needs to be cooked is!)

butter

Mix eggs, salt, pepper & milk together well, but do not over mix. Save the frothy eggs for scrambled eggs.

Heat a large flat skillet on moderate heat. Add a tablespoon of butter and swirl to coat. Turn up the heat slightly. For an electric stove top this means about 5.5. 

Add 1/4 of the egg mixture. Swirl slightly to make sure the whole bottom of the pan is coated. Let cook. With a spatula, loosen the edges slightly. This is easier if using a non stick pan. 

When the eggs have cooked, add extra ingredients to one side of the egg disc.

Take the spatula, and on the other side of the disk, fold it onto the extra ingredients. 

Slide the omelette onto a plate and serve.

Repeat to make more omelettes.