With all this talk about chickens, an over abundance of eggs in the fridge, and week-old almost slimy mushrooms — it was time to make omelettes! Use whatever you can find and be adventurous — zucchini, snow peas, curry chicken, roast potatoes (one of my past favourites was a “roti” omelette)…anything goes.
That’s my mom Edith, resident hand model.
This one is Hubby’s, he likes extra cheese, and he’s sharing this with me.
Mushroom, wilted baby spinach, swiss cheese and lots of chives. I love chives, they can make even a shoe taste good.
Yummy! Make one this weekend!
Janet Eastwood - OMG – I want that one, right now!!
jill Farber - thanks for the idea – it was delicious!
Lindsay Yates - wow Jill! I absolutely love your pictures!
Backyard Chickens “deferred indefinitely” » FreestyleFarm - […] We couldn’t agree more. Organic eggs from very happy backyard chickens, make terrific zero-mile omelettes. […]
Shiitake Mushroom Update: it worked! » FreestyleFarm - […] week we’ve enjoyed them simply sauteed in butter with garlic, or in omelettes with swiss chard from the basement, and eggs from our backyard […]