“For the appetizing use of leftovers there is nothing to equal it.  For economy in extending small luxuries to their utmost it has no peer.  Question soft nutrition and balanced diet are answered by the infinite variety of fillings which may be enfolded within its warm embrace.  Serve omelettes for breakfast, lunch, or dinner.  No dish so lends itself to the inventiveness of the cook – and with less risk.”  

A beautiful paragraph copied from “The Omelette Book” by Narcissa Chamberlain, 1958. 

We arrived home from our vacation to find a dozen fresh eggs in our fridge. 

It was impossible for me to wait for the weekend to try farm fresh eggs.  Neither Ted nor I have ever tasted this worldly “fruit” so fresh.  Odd description?  According to great historians and theologians, the egg is the symbol of life representing the world and elements.  The shell = Earth.  The white = water.  The yolk = fire.  Air, of course, is under the shell.  We made the most basic of omelettes in order to appreciate the freshness as compared to grocery eggs of who knows what age.

The Basic Omelette Sandwiched between Sliced Butternut Squash and served with a tomato vegetable medley.  The squash will serve 4.  The omelet and vegetable will serve 2.

Step One:  Prepare the Squash

You will need one butternut squash. Pierce with a knife and microwave on high about 10 to 12 minutes, depending on the power of your microwave.  You want the squash cooked through and soft but not so soft you can’t cut it in slices (the end without the seeds).

When it is done in the microwave, let it cool so you can handle it and remove the skin.  Slice into 1/2 inch slices.  Put slices on a plate to keep warm.  When you get to the seed end, toss away the seeds and mash the extra to use on your plate or for some other dish.

Step Two:  Make the Tomato Vegetable Medley

• 1 15 oz can diced tomatoes
• 1/3 cup Vegetable broth
• 1 crown of broccoli – cut into florets
• 12 – 15 asparagus spears – tough ends broken off and cut into thirds.

Put all the above into a pan on the stove top. Bring to a boil, reduce to a simmer and let heat through until broccoli is tender, about 8 minutes.   Keep warm.

Step Three:  Prepare Omelette

*If you are adding sausages (we added Morning Star Farms meatless links to our dinner) or other ingredients, prepare it and keep warm before you cook the omelette.

• 6 whole eggs
• 3 tsp cold water
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 TBS olive oil

Break the eggs into a bowl and add the rest of the ingredients.  Beat with a fork for 30 seconds.

Heat a pan on medium high and add oil.  When hot, add the eggs and stir around two times gently with the flat of the fork.  As the eggs begin to cook on the sides, lift the sides up gently with the spatula so the liquid seeps underneath. 

When the top is still soft, flip over one side and slide the omelette to the empty side of the pan.  Let pour off on to the dish and flip that other side over as it slides to make a tri-fold omelette.

Step Four:  To Serve

Place a slice of squash on each plate. Divide the omelette in half between the two plates and put half on top of the squash slice.  Add another squash slice on top of omelette half. Either ladle over the tomato vegetable medley or serve on the side. 

I topped off my dish with one egg white and Ted’s with 1 fried yolk and 1 fried whole egg.

What a difference in the taste of the fresh egg to the grocery store egg.  The flavor is much more pronounced, a fuller flavor.  Some would describe the yolk as creamier or less “watered down” than the grocery store egg. 

If you eat eggs, why not experience the difference yourself?  Look for a farmers market and buy a dozen.  It will be fun cooking up a comparison ensemble of eggs! Note:  Fresh eggs do not necessarily make better boiled eggs. The shell is difficult to remove from the white.  But if you’re up for the messy challenge, I bet they are good!

Egg