With 30 chickens living on the Valley Green Farm, we have lots of fresh eggs! Most often, we just use what's available in the fridge to come up with new "egg creations."
This super-simple omelet is a cheesy and delicious addition to any Sunday Brunch. Using homegrown, locally-sourced, or organic store-bought veggies is key to a great hometown fresh flavor. And remember, nothing makes an omelet more fluffy than farm fresh eggs!
You can support your local farmers by buying ingredients at your farmers market. Or just plug in your zip code to find suppliers near home at LocalHarvest.org.
Ingredients For valley green's sunday brunch spicy omelet
onion, organic, finely chopped
mushrooms, organic, finely sliced
half and half
freshly ground pepper
pepperjack cheese, shredded
How To Make valley green's sunday brunch spicy omelet
In a medium skillet, heat butter over medium-high heat, and saute onions and mushrooms for about 2 minutes.
Whisk in half and half to beaten eggs, and pour mixture over mushrooms and onions in the skillet.
Add chopped tomatoes. Mixture should be bubbling gently. Reduce heat to medium-low. Season with a little salt and pepper.
As mixture begins to cook around edges, sprinkle in the pinch of nutmeg and shredded pepperjack cheese.
When cheese is melted and eggs are cooked, carefully lift one side of the omelet with a spatula, and fold it over the other half. Press down gently to allow melted cheese to "seal" your creation.
Lift omelet onto plate and cut in half to serve in 2 sections. (Note: This is a large omelet that can be cut into thirds to make 3 servings.) For extra zing, add a few dashes of hot sauce before serving. Serve with toast and locally-made jam for a hearty country breakfast!
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