Deer Run Farm of Amelia where my husband got a lesson in ground meat for burgers from a friend of the farm (she raved so much about the farm we thought she was an employee) and I learned about their grass-fed, grass-finished beef and the health benefits of eating eggs from their free-range hens. It was a perfect stop, start to finish, so we walked away with a dozen eggs for omelettes and a brochure for ordering ahead for next week.
Deciding on an omelette was the easy part of the morning, choosing what to fill it with took a little more time. Spinach & mushrooms? Tomatoes and peppers? Luckily, across the way from Deer Run Farm was a group I hadn’t seen before, Manakintowne Specialty Growers. They had a great set up, tables and baskets full of fresh herbs. They also had little bits of information typed out on paper for some of the less recognizable greens, one of which was a few bunches of garlic scapes. The woman manning the table told me they added delicious but mild garlic flavor and were a great accompaniment to spinach or squash. So I grabbed a bunch and went off in search of the final additions – a shiitake mushroom from Casselmonte Farm (purchased by the ounce), a container of baby squash and zucchini and a bunch of basil from Victory FarmsVictory Farms and finally, some goat cheese from Bonnyclabber Cheese Company.
Here’s how it all came together:
Farmer’s Market Omelette
Prep Time: 5 minutes Cook Time: 10 minutes
4 farm fresh eggs
1 tbsp water
1 baby squash, diced
1 baby zucchini, diced
1 shiitake mushroom, diced
2 garlic scapes, bulb discarded and green stem diced
6 basil leaves, sliced in ribbons
salt and pepper
2 ounces goat cheese (or however much or little you like)
Start by heating a non-stick omelette pan that has been sprayed with canola cooking oil over medium-high heat. Add the zucchini, squash and mushrooms to sauté, season with salt and pepper. While the veggies cook, whisk the eggs with water until fully incorporated. Once a good color has developed on the squash, add the chopped garlic and basil and stir to distribute evenly. Cook for an additional minute and then transfer the cooked veggies to a dish and set to the side.
In the same pan, add half the eggs for one omelette and turn the pan to evenly distribute. Using a spatula, skim the outer edge of the pan and force the uncooked egg to the side until all liquid is cooked through. Next, scatter half the sauteed vegetables and herbs in the center of the omelette and top with goat cheese. Using the spatula, gently fold both sides over the center to close and then transfer the omelette to the serving plate. Enjoy while hot!