We made this omelette using some fresh garlic chives that Will dug up from the yard, the last of the enormous hen of the woods mushroom that Will found in the fall (I sautéed it in garlic, herbs and butter and froze a bunch), some nutty, sweet Irish cheddar, and the most marvelous eggs our friends had given us with bright orange yolks that "stand up."
Will called it "the kids' omelette" since he had gathered many of the ingredients and the eggs came from his friends, Gibby and Paul’s house. He ate it like it was going out of style, which is very unusual for him and always makes me happy. James, who is, thankfully, not a picky eater, also gobbled it up.
It was a good reminder of the versatility and appeal of a good omelette and a welcome break from the weeknight dinnertime rut I've been in lately. Although I love cooking, doing it for my kids is not always enjoyable, especially when one of them rudely refuses most foods. Although we've told him numerous times that it is not OK to greet a home-cooked (or any) meal with "That’s disgusting! I’m not eating that!" it has yet to sink in. He's lucky he’s so cute, 'cause otherwise….
By contrast, the little one, who loves to eat, will often turn to me and say flowery, over-the-top things like, "Mommy, this is the most delicious dinner you’ve ever made!" It never fails to make me laugh. But even he will sometimes make an unexpectedly fierce fuss about something or other. (He’s only 3.)
It’s a challenge that most parents are all-too-familiar with. I am working on a post about go-to, week night meals for people with little kids that I hope will be a helpful resource (thanks to all of you who weighed in on Facebook recently.) In the meantime, try an omelette for dinner! They’re good with so many different things – tomatoes, spinach, ham, asparagus, mushrooms, onions, broccoli rabe, artichoke hearts, garlic, peppers, feta, cheddar, leeks, and more.
One thing I have learned in my almost seven years of parenting to date is that getting the kids involved in preparing the food makes them much more likely to eat it. Another reason that foraging rules!
Garlic chives are one of the very first plants to come up in the spring, braving the colder temps and making the rest of the lawn look downright lazy. As they grow, they begin to curl wildly which lends them a whimsical air. Here’s my previous post about foraging for them in case you’re not familiar with them already.
Happy early spring to ye and yours.
Garlic Chive & Hen of the Woods Mushroom Omelette
Serves 4 adults (maybe use fewer eggs if you’re cooking for kids)
8 pasture-raised eggs
1/2 cup grated cheddar cheese
1/4 cup chopped garlic chives (or scallions)
1/2 cup sauteed mushrooms
Pinch of sea salt
Several grinds of black pepper
2 tablespoons organic butter (you can use olive oil if you prefer)
1. Beat the eggs, salt, pepper and chives in a bowl with a fork or whisk until mixed – about 20 strokes.
2. In a large frying pan, melt the butter over medium-high heat until the butter bubbles and the foam subsides, making sure to coat the bottom evenly.
3. Add the eggs to the pan, tilting the pan to ensure that they cover the whole bottom. Use a spatula to gently drag the eggs towards the center of the pan and tilt the pan to let the uncooked eggs fill in the gaps. Cook for another 1-2 minutes, until the eggs are almost entirely set.
4. Sprinkle the cheese and mushrooms over one half of the omelette then fold the other half over on top of it. Slide the omelette out of the pan and eat while it’s hot.
Related post on The Garden of Eating: Grandpa Joe's Eggs