Need a fresh breakfast routine? Try out this savory and satisfying omelet, bursting with flavor thanks to three signature spices and two unlikely summertime ingredients. (Hint: One starts with a "Z") Chef Gruntly and Farmer have teamed up to create this simple, garden fresh recipe. And, you can find it in the summer issue of The Picketwire! We know that breakfast is an important meal, but also that it can get... boring. Spice it up with this hedgehog-created omelet! Zucchinis are plentiful this time of the year and carrots are in abundance... but can you put them in an omelet? Absolutely! Take a gander at the recipe below or turn to page 16 in Issue #6 of The Picketwire. Also note that this is a very casual recipe and quantities are to be adjusted to your tastes and needs... because n o b o d y m e a s u r e d a thing. FIRST: Gather Your Ingredients It's simple - egg(s), veggies, spices, cheese. We aren't going to go over the steps to make an omelet, but rather what to put in it. If you don't know how to make an omelet, this is the perfect opportunity for you to catch up with a friend, a family member, a stranger... and learn by eggs-ample. YOU WILL NEED: Carrot /Onion / Pepper / Zucchini AND THESE SPICES: Cumin / Turmeric / Berbere PLUS CHEESE. AND EGGS, OR AT LEAST ONE EGG. NEXT: Chop 'Em Up and Start Making Your Omelet Cut your veggies as follows: onion and pepper small/diced, zucchini sliced thin and chopped into quarter or grape sized pieces, carrot finely shredded or minced if you don't have a grater. Season the veggies with cumin, turmeric, and berbere (recommended portions in that order - cumin heaviest and berbere lightest). Saute veggies in oil or butter until tender but not mush. Set your veggies aside; make your omelet, and fill with veggies and your favorite cheese. We highly recommend a creamy, melty cheese like Cooper Sharp, American, Gouda... but you can get fancy if you want to. Layer your omelet CHEESE - VEGGIES - CHEESE and make sure both sides are cooked to ensure even cheese melting (see photo captions below). FINAL STEP: Eat and Enjoy And there you have it! As suggested, serve as-is, with sauce, or with a side of fresh greens. Want to read the recipe and commentary in its full and glorious form? You can find the summer issue of The Picketwire at the below link, order your own copy, or simply click on the PREVIEW option and "turn" to page 16 and 17 for the full spread.
www.blurb.com/b/11652446-the-picketwire-summer-2023
0 Comments
Leave a Reply. |
Tales of Douglas Furr (and his friends)narrated by Crissy Clossin Archives
February 2024
|