FM Omelet - ATE
Posted April 6, 2012
ATE created recipes for the launch of the Farmers Market of the Ozarks, on April 7 2012, in Springfield Missouri – via live culinary demos to the public. Theme was creating an Easter meal showcasing the farmers/producers. It was a fun exploration of demonstrating creative ideas from the bounty of the market.
FM-Omelet
This gorgeous, farm-fresh omelet (made from cage free eggs) is loaded with sautéed oyster mushrooms & Swiss chard stems; then lovingly drizzled with scallion oil & tomato oil – all topped with creamy, garlic vache cheese. 1 word to describe this Farmers Market of the Ozarks inspired omelet = Yum!!!
FMO Featured Farmers/Producers
- Raised Right Meats – eggs, free range
- Willow Mountain Mushrooms – oyster mushrooms
- Millsap Farm – scallions & Swiss Chard
- Quickly Produce Farm – hydroponic tomatoes
- Springhill Dairy – garlic vache cheese
Ingredients:
- 3 each– eggs, whole
- Olive Oil
- Oyster Mushrooms, rough chop
- Swiss Chard Stems, small chop
- Garlic Vache Cheese
To make the Scallion Oil:
- small bunch – scallions
- ½ Cup of Olive Oil
- ½ Cup of Flaxseed Oil
- Pinch of Sea Salt
Place all ingredients in a blender and puree until very smooth. Strain through fine mesh strainer, discard pulp in strainer. Place in a squirt bottle and refrigerate.
To make the Tomato Oil:
- 1 each – Tomato, rough chop
- 1 Cup of Olive Oil
- 1 Tbsp – Lemon Juice
- Pinch of Sea Salt
Place all ingredients in a blender and puree until very smooth. Strain through fine mesh strainer, discard pulp in strainer. Place in a squirt bottle and refrigerate.
Method:
Crack eggs into a mixing bowl, whisk to evenly combine and reserve in the refrigerator until needed. Heat olive oil in an 8” non-stick sauté pan, over medium-high heat, and add the oyster mushrooms & Swiss chard stems. Sauté for 1 minute until the mushrooms/Swiss chard are slightly softened. Add the whisked eggs into the mushrooms/Swiss chard and rapidly stir the mixture back & forth, with a spatula – creating a fully cooked, fluffy, bright yellow and smooth omelet. Turn off the heat, trifold the omelet in the pan and roll onto a serving plate. Top the omelet with a dollop of garlic vache cheese. Drizzle the omelet with scallion oil & tomato oil. Serve hot & enjoy!
Tips/Hints:
This is an ideal feature to your Easter breakfast or brunch. All of the oyster mushrooms & Swiss chard stems could be sautéed ahead of time; then held refrigerated and used as needed. The omelet could be folded in half vs. tri-fold or it could be served open-faced. You could also make an oyster mushroom/Swiss chard frittata. Egg whites could be substituted for the whole eggs. Use the Swiss chard leaves for another recipe.
Contact ATE to have a conversation and learn how we may join passions; crafting a partnership that raises the bar.
