This was delicious. Even Tage, who despises mushrooms right now, gobbled one up and proudly proclaimed, “Mommy, I eated my musswoms!”
The asparagus is starting to pop up. Usually at the beginning of the season, there’s only 2 or 3 stalks to pick each day. This was the first picking…3 tiny stalks. Not much good for serving as a side dish but perfect for omelets! I also grabbed a few leaves of volunteer kale and spinach. The mushrooms were locally grown. Half of the cheese was made locally. The eggs were from my chickens. Unfortunately I ran out of onions two weeks ago so the one I used were from who-knows-where but I’d still call this a local (and yummy!) breakfast!
1 egg, beaten with a spritz of water and dash of salt
2 spinach leaves, chopped
1 kale leaf, chopped
1 stalk asparagus, finely chopped
1 small mushroom, finely chopped
1 t minced onion
2 T grated cheese
Saute the veggies in a bit of butter until greens are wilted and asparagus is crisp tender. Set aside.
Melt a bit of butter in a small (I use an 8-inch) cast iron or non-stick skillet and heat over medium-low until a drop of water sizzles when dropped in. Pour in the beaten egg and cook until almost set. Sprinkle half of the circle with cheese and veggies, bring the other half of the omelet over top the veggies, and cook a few more seconds if you don’t think the eggs are set enough. I like mine to be just barely set. Browned scrambled eggs are kind of nasty, I think. Remove the omelet from the skillet and serve immediately.