Garlic Chive and Hen of the Woods Mushroom Omelette

Garlic chives & cheddar cheese omelette by Eve Fox, the Garden of Eating, copyright 2016

We made this omelette using some fresh garlic chives that Will dig up from the yard, the last of the enormous hen of the woods mushroom that Will found in the fall (I sautéed it in garlic, herbs and butter and froze a bunch), some nutty, sweet Irish cheddar and the most marvelous eggs our friends had given us with bright orange yolks that "stand up".

Garlic chives, cheddar cheese and eggs from our friends' hens by Eve Fox, the Garden of Eating, copyright 2016

Will called it "the kids' omelette" since he had gathered many of the ingredients and the eggs came from his friends, Gibby and Paul's house. He ate it like it was going out of style which is very unusual for him and always makes me happy. James, who is, thankfully, not a picky eater, also gobbled it up.

Will really likes digging up garlic chives by Eve Fox, the Garden of Eating, copyright 2016

It was a good reminder of the versatility and appeal of a good omelette and a welcome break from the weeknight dinnertime rut I've been in lately. Although I love cooking, doing it for my kids is not always enjoyable, especially when one of them rudely refuses most foods. Although we've told him numerous times that it is not okay to greet a home-cooked (or any) meal with "That's disgusting! I'm not eating that!," it has yet to sink in. He's lucky he's so cute, 'cause otherwise...

Hen-of-the-woods mushroom also known as Maitake mushroom by Eve Fox, the Garden of Eating, copyright 2015

By contrast, the little one, who loves to eat, will often turn to me and say flowery, over-the-top things like, "Mommy, this is the most delicious dinner you've ever made!" It never fails to make me laugh. But even he will sometimes make an unexpectedly fierce fuss about something or other. He's only three...

3 eggs for the popover batter by Eve Fox, the Garden of Eating, copyright 2015

It's a challenge that most parents are all-too-familiar with. I am working on a post about go-to, week night meals for people with little kids that I hope will be a helpful resource (thanks to all of you who weighed in on Facebook recently.)

In the meantime, try an omelette for dinner! They're good with so many different things - tomatoes, spinach, ham, asparagus, mushrooms, onions, broccoli rabe, artichoke hearts, garlic, peppers, feta, cheddar, leeks, and more.

Cooking the garlic chives & cheddar cheese omelette by Eve Fox, the Garden of Eating, copyright 2016

One thing I have learned in my almost seven years of parenting to date is that getting the kids involved in preparing the food makes them much more likely to eat it. Another reason that foraging rules!

Garlic chives are one of the very first plants to come up in the spring, braving the colder temps and making the rest of the lawn look downright lazy. As they grow, they begin to curl wildly which lends them a whimsical air. Here's my previous post about foraging for them in case you're not familiar with them already.

Happy early Spring to ye and yours.

The boys eating "the kids' omelette" by Eve Fox, the Garden of Eating, copyright 2016

-- print recipe --
Garlic Chive & Hen of the Woods Mushroom Omelette
Serves 4 adults (maybe use fewer eggs if you're cooking for kids)

Ingredients

* 8 pasture-raised eggs
* 1/2 cup grated cheddar cheese
* 1/4 cup chopped garlic chives (or scallions)
* 1/2 cup sauteed mushrooms
* Pinch of sea salt
* Several grinds of black pepper
* 2 Tbsps organic butter (you can use olive oil if you prefer)

Directions

1. Beat the eggs, salt, pepper and chives in a bowl with a fork or whisk until mixed - about 20 strokes.

2. In a large frying pan, melt the butter over medium-high heat until the butter bubbles and the foam subsides, making sure to coat the bottom evenly.

3. Add the eggs to the pan, tilting the pan to ensure that they cover the whole bottom. Use a spatula to gently drag the eggs towards the center of the pan and tilt the pan to let the uncooked eggs fill in the gaps. Cook for another 1-2 minutes, until the eggs are almost entirely set.

4. Sprinkle the cheese and mushrooms over one half of the omelette then fold the other half over on top of it. Slide the omelette out of the pan and eat while it's hot.

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