Chef Jenn Magrey
Four Mile River Farm eggs
Makes three medium 4-egg omelets by repeating the process three times, or one large omelet with a larger frying pan
1 dozen Four Mile River Farm Fresh Eggs, beaten well with a pinch of salt and pepper
1 small Hidden Brook Gardens zucchini, shredded
1 medium Four Root Farm tomato, diced
1 small Four Root Farm onion, diced
1 clove Four Root Farm garlic, minced
Grated Beaver Brook Farm farmstead cheese
In a medium sauté pan, heat 1 teaspoon olive oil over medium-high heat. Add the onions, garlic, shredded zucchini and tomato and sauté for 5 minutes. Remove from pan.
Lower heat to medium and add to the same pan 1 more teaspoon olive oil and 1 teaspoon butter. Add 1/3 of the veggies back into pan and spread them across pan to make an even layer. Pour 1/3 of the beaten eggs over veggies.
Using a rubber spatula, spread and manipulate the eggs from the outside area of pan and towards the middle of pan, lifting pan off heat and pouring the eggs into empty spots of pan. Add the grated cheese and let cook with a cover for 3-5 more minutes until cheese melts.
Either place oven safe pan under a broiler in oven or flip entire omelet over in pan allowing the second side to brown and become caramelized with the cheese.
Remove from pan by inverting onto a plate. Cut into wedges and serve.