It’s a beautiful day in the garden. In this post I share my Italian Farmers Market Omelet Recipe.
What a wonderful surprise this morning to walk out to the raised bed gardens and find the volunteer sunflower blooming. It appears to be towering over the greenhouse and garden shed in this image. It’s going to be a busy day in the garden so I wanted cook up a brunch that would hold us over until a later dinner when the sunsets. Thinking caps on …. what is a tasty, vitamin packed veggie growing in the garden today? KALE!!!! In this post I will share a tasty recipe I created that includes the super food kale. I decided to call this recipe Italian because of the ingredients and farmers market because it is what I imagine Italy to be like.
Sunflower towering over the garden this morning!
It’s a hot and muggy day in Ohio so it’s important to water and pick veggies early in the day.
Picking kale in the home garden this morning.
Sunflower blooming June 26 in Raised Garden
In the images above check out the kale growing under the giant sunflower that volunteered to grow in that location the same time the peas were being planted. I’ve never grown a sunflower that early. When picking kale for a recipe that will be lightly sauteed I like to pick the new baby leaves toward the bottom because they seem to cook up easily.
Brunch On Sunday
Too toasty outside already before noon to enjoy the meal on the deck I cooked it up and we ate indoors. I’m excited to share this recipe with you because I think most people are growing kale in their home gardens and are struggling with ideas to prepare it for the family. I will have to admit it was fun watching my hubby take his last bites of this recipe and didn’t bother to ask what the green ingredient was. Sometimes it can be difficult to get him to eat the kale. I think I’ll tell him later tonight when I’m serving up the fresh watermelon that I had sauteed kale in brunch so I’ll keep you posted on his reaction. However, sometimes I think it is better to just keep on serving it up as long as they have a smile on their faces and the plate is empty.
Pretty brunch for Sunday in July
Below is the recipe I made up this morning featuring the kale from the garden. I hope you will give this dish a try and surprise your family this summer by growing your own and serving it up in their favorite dishes. I have to note that I have NEVER made the most PERFECT egg omelet until today using this pan Copper Chef I was given in exchange for my honest opinion. The cookware didn’t even have oil in it with the egg and yet the cooked properly omelet slide right on out of the pan and onto the dish!
Italian Farmers Market Omelet
1/2 cup of rinsed, chopped kale
1 small red onion
1 clove of garlic
1/2 cup of diced mushroom
3 tablespoons of olive oil ( if using a skillet like Copper Chef you won't need to add olive oil to skillet)
3/4 cup of chopped prosciutto
1/4 cup of milk
1/2 cup of grated mozzarella cheese
1/4 cup of grated Parmesan cheese
In favorite 9" skillet saute 3/4 of the onion, garlic for about 2 minutes
Add mushroom and saute for an additional 2 minutes
Move first veggies to the side in skillet and add chopped kale that has been tossed in olive oil into the skilled and continue to saute about 2 minutes before mixing with the other veggies in skillet.
Add store bought dried Italian season mix or create your own (garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt)
Stir in fresh chopped prosciutto and saute in the veggie mix for about 3 minutes blending the flavors.
Remove saute veggies from skillet and keep to side in separate bowl
Mix 4 eggs and 1/4 cup of 2% milk till well blended
Pour 1/2 of mix in hot skillet making sure it covers bottom of skillet. Put lid on to help cook the top of the egg mix. Watch so it doesn't burn - should take about 4-5 minutes to cook egg.
Once you are able to flip the omelet without it falling a part you can add 1/2 the saute veggie mix to one 1/2 of the egg omelet. Add 1/4 cup of cheese to top of saute veggies.
Flip 1/2 of omelet to close it and keep in skillet with lid on for another 1-2 minutes so the cheese can melt inside egg.
Remove egg from skillet.
Italian Omelet Topping
Add the remaining diced red onions and tomatoes to the hot skillet - saute for about 2 minutes. Sprinkle with salt if desired.
spoon 1/2 the tomato / onion mix on top of each Omelet - sprinkle with Parmesan cheese before serving.
Garnish with fresh basil from your garden!
Be sure to come back for more great recipes! BrenHaas.com
cutting the prosciutto up to add to the filling.
onions, mushrooms, kale and prosciutto
Lid on to completely cook egg omelet
Adding the mozerella cheese to the middle of omlette
Making the omlete in the skillet
copper chef omlete – perfect !
Copper Chef Pan – earned my seal of approval with perfect flip of omlette
Cheers …. My Italian Farmers Market Omlette
Saute tomatoes and red onion with a little spice in hot skillet
Kale… love it or leave it behind? I’ve heard so many mixed reactions about kale but I’ll tell you after reading all the good stuff that is packed in this easy to grow green treat I can’t get enough of it. I hope you will take the time and comment below telling me what you think about the recipe and kale.