One time when we were exploring Boston, Farmer Bob and I found a cute little breakfast place in the Italian section of town and tried an all-veggie omelet that was a specialty of the house and fell in love with it. I don’t know what made me think of that omelet yesterday morning….maybe it was the leftover corn on the cob in the fridge….but I decided to treat Farmer Bob to a nice, hearty omelet for breakfast, and I thought you might like to learn how to make it, too, so here you go! (Doesn’t this picture just make your mouth water?)

Philly Cream Cheese Veggie Omelet

5 Fox Trot Farm fresh eggs
3 tablespoons light cream or half ‘n half cream
Chopped onion, bell pepper, seeded tomatoes, and a handful of fresh spinach, chopped
Corn trimmed from 1 cob, or 1/2 cup of canned corn, drained well and patted dry with a paper towel
3 ounces of Philadelphia Cream Cheese, sliced into bits
A couple tablespoons of butter

Heat a small frying pan and then add the corn. Let it char a bit, stirring frequently, then add some butter and the onion and bell pepper. Saute till the onion and bell pepper just begin to soften. Remove from heat.

Make your omelet by beating the eggs and cream together, and then pour them into a well-buttered, preheated nonstick skillet. See how pretty the brightly colored yolks make the beaten eggs? (Don’t add salt and pepper to the beaten eggs or you’ll get a tough, dirty looking omelet. You can season the eggs after the omelet is finished and plated.)

Set your heat to medium low and pull the eggs back from the edges, tilting the pan so that the loose eggs flow into the space. Continue until the surface is almost cooked through, but the underside is still light. (If your pan is too hot, the omelet will brown on the bottom. Some folks like that, but I don’t like any brown at all. This does take some practice, but is well worth the effort!)

When your eggs get to the “almost cooked through” stage, but are still wet looking on the top, put your pan of veggies back on high heat to quickly bring up the temp, then toss in the chopped tomatoes and chopped spinach. It will look like this:

Stir the veggies in the pan till the spinach just starts to wilt, then pour them over half of the omelet. Dot with the slivers of cream cheese and turn the fluffy omelet out onto a plate or platter. Like this:

See the veggies and the melted cheese peaking out of the omelet? Don’t worry if it’s a bit messy…it’ll taste great!

This recipe will serve two hungry farmers. 🙂

It’s 6:30 a.m. and now that I’ve finished this post, I think I’ll make another one of these omelets for breakfast before I head outside to let the chickens out of their houses for the day. Let me know if you try this recipe/method and what you think of it. I bet you’ll love it!

Come get your Fox Trot Farm fresh eggs at our farm market on Sundays from 1:00-5:00 p.m. Stock up on wildflower honey for your tea and toast while you’re here, and all kinds of other farm baked goods made with our honey. We also have soap made with our honey and beeswax, and spa cloths to go with them. Lots of quilts, too!

EIEIO!

Deb