Organic Runner Mom

Run Green. Eat Clean. Laugh Strong.

Fresh Recipe: Camembrie, Spinach and Tomato Omelette

One of my favorite things to eat for dinner sometimes is breakfast or as some people might jokingly call it, “brinner.” When I was growing up we would often eat breakfast for dinner on Sunday nights and my mom was a masterful omelette maker. She always makes them very light and fluffy, something I am still working on trying to master. Thankfully I have an endless supply of our Pete and Gerry’s Organic Eggs for practice (well at least when Organic Runner Dad remembers to bring some fresh eggs home from the farm.

Camembrie, Spinach and Tomato Omelette

Camembrie, Spinach and Tomato Omelette

The best part about making an omelette is that you can choose a wide array of ingredients to fill your omelette.  I love to fill my omelette with fresh organic vegetables and fresh local cheeses.  I was very excited to find a Camembrie at my local Littleton COOP from Blue Ledge Farm in Salisbury, Vermont.  This cheese is extra special because it comes from a farm owned by someone that I knew when I was growing up. Greg Bernhardt and his wife Hannah Sessions began there farm in 2000 primarily milking goats and making artisanal goat cheeses. They farm using Sustainable Farm practices and have partnered with a farm in Whiting Vermont for the cow’s milk for their other specialty cheeses such as this amazing Camembrie.  Blue Ledge Farm Camembrie is according to their website, “a smooth mold-ripened Camembert/Brie hybrid! A buttery slice of bovine heaven!”

Blue Ledge Farm Camembrie

Blue Ledge Farm Camembrie

Fresh Recipe: Camembrie, Spinach and Tomato Omelette

Ingredients

  • 2 Pete and Gerry's Organic Eggs
  • Splash of Stonyfield LowFat Organic Milk
  • 1/4 Cup Olivia's Organic Spinach
  • 1/4 Cup Sliced Lady Moon Farms Organic Grape Tomatoes
  • 4 Small Slices of Blue Ledge Farm Camembrie
  • 1 Pat of Cabot Salted Butter

Instructions

  1. Whisk 2 Pete and Gerry's Organic Eggs with Stonyfield LowFat Organic Milk. Heat one pat of Cabot Salted Butter in a frying pan over low to medium heat. Add Organic Egg Mixture. Cook eggs rotating pan to allow eggs to begin to cook evenly. When eggs have finished cooking halfway, fill half of the omelette with Spinach, Tomatoes and Camembrie and allow cheese to begin to melt. Fold Omelette over when eggs are still somewhat soft to allow the edges to cook together. Flip and cook omelette to desired temperature. Serve with salt and pepper and a nice toasted baguette. Eat and Enjoy!
https://organicrunnermom.com/fresh-recipe-camembrie-spinach-tomato-omelette/

Do you have any tips for making the best omelette?

Luckily I have done plenty of research on this topic and have come across this great tutorial from Epicurious which might help you if you are an omelette novice.

Facebooktwittergoogle_plusredditpinteresttumblrmail

13 responses

13 responses

  1. I love omelettes but I’m so terrible at making them! I always end up with scrambled eggs!! Thanks for the video. Maybe I’ll finally make one correctly!

  2. I am absolutely horrible at making omelettes. They usually end up being scrambled eggs. I’m much better at baked omelettes. Looks yummy!
    Angela @ Happy Fit Mama recently posted…14 Goals for 2014My Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge