Sunday Breakfast–Farmer’s Market Omelette

The Eggs of Summer

Our local Farmer’s market, held at the Festhalle, has been busy this summer, purely because of the excellent produce and value, compared to jacked up super market prices And people still keep arguing that transportation costs don’t result in higher prices. Check the price of gas, because Scotty did not beam that food to Publix.

Every ingredient, save for two, came from either the Festhalle or our front yard. I’ll differentiate those in the ingredients list.

Ingredients

1 tablespoon Italian Olive oil

1/2 medium Onion, Chopped (Festhalle)

1 sweet Pepper (Homegrown}

4 plum Tomatoes, Chopped (Festhalle)

2 Oyster Mushrooms (Festhalle)

Saute the onions, peppers, and mushrooms in the olive oil, and when done add the tomatoes and cook for a further minute. Mix together—

3 extra large Eggs (Homegrown)

1/2 cup shredded Vermont Cheddar Cheese

Chopped Parsley (Homegrown)

Sea Salt and Pepper

Pour the egg mixture into the veg, and cook this frittata style–let the eggs begin to set, and then throw the skillet into a 400 degree F oven, until the omelette is done to your liking. Alas, poor supermarket. Only two imported items, from Italy and Vermont. Wait, the cast iron skillet is from Tennessee, another exotic foreign country.

Author: southernfusionfood

Writer, Woodworker, and Happy Eater

One thought on “Sunday Breakfast–Farmer’s Market Omelette”

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