Farm To Fork Sourcing

FM Omelet - ATE

Posted April 6, 2012

ATE created recipes for the launch of the Farmers Market of the Ozarks, on April 7 2012, in Springfield Missouri – via live culinary demos to the public. Theme was creating an Easter meal showcasing the farmers/producers. It was a fun exploration of demonstrating creative ideas from the bounty of the market.

FM-Omelet

This gorgeous, farm-fresh omelet (made from cage free eggs) is loaded with sautéed oyster mushrooms & Swiss chard stems; then lovingly drizzled with scallion oil & tomato oil – all topped with creamy, garlic vache cheese. 1 word to describe this Farmers Market of the Ozarks inspired omelet = Yum!!!

FMO Featured Farmers/Producers

  • Raised Right Meats – eggs, free range
  • Willow Mountain Mushrooms – oyster mushrooms
  • Millsap Farm – scallions & Swiss Chard
  • Quickly Produce Farm – hydroponic tomatoes
  • Springhill Dairy – garlic vache cheese

Ingredients:

  • 3 each– eggs, whole
  • Olive Oil
  • Oyster Mushrooms, rough chop
  • Swiss Chard Stems, small chop
  • Garlic Vache Cheese

To make the Scallion Oil:

  • small bunch – scallions
  • ½ Cup of Olive Oil
  • ½ Cup of Flaxseed Oil
  • Pinch of Sea Salt

Place all ingredients in a blender and puree until very smooth. Strain through fine mesh strainer, discard pulp in strainer. Place in a squirt bottle and refrigerate.

To make the Tomato Oil:

  • 1 each – Tomato, rough chop
  • 1 Cup of Olive Oil
  • 1 Tbsp – Lemon Juice
  • Pinch of Sea Salt

Place all ingredients in a blender and puree until very smooth. Strain through fine mesh strainer, discard pulp in strainer. Place in a squirt bottle and refrigerate.

Method:

Crack eggs into a mixing bowl, whisk to evenly combine and reserve in the refrigerator until needed. Heat olive oil in an 8” non-stick sauté pan, over medium-high heat, and add the oyster mushrooms & Swiss chard stems. Sauté for 1 minute until the mushrooms/Swiss chard are slightly softened. Add the whisked eggs into the mushrooms/Swiss chard and rapidly stir the mixture back & forth, with a spatula – creating a fully cooked, fluffy, bright yellow and smooth omelet. Turn off the heat, trifold the omelet in the pan and roll onto a serving plate. Top the omelet with a dollop of garlic vache cheese. Drizzle the omelet with scallion oil & tomato oil. Serve hot & enjoy!

Tips/Hints:

This is an ideal feature to your Easter breakfast or brunch. All of the oyster mushrooms & Swiss chard stems could be sautéed ahead of time; then held refrigerated and used as needed. The omelet could be folded in half vs. tri-fold or it could be served open-faced. You could also make an oyster mushroom/Swiss chard frittata. Egg whites could be substituted for the whole eggs. Use the Swiss chard leaves for another recipe.

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