Homage to Farmers Markets and Hardly a Dent in the Swiss Chard

Breakfast on a lovely, sunny Sunday morning consisted of an omelet, sounds so... ordinary.  And that is so far from the truth.

Just check out the ingredients... all local, all purchased at my farmers markets include free range eggs (not sure which vendor, but each sells fresh eggs from chickens raised with love and lots of room), Foxhill Cheese House herb & garlic gouda, mushrooms, Swiss Chard from Elmridge Farm (the bunch was so big, I hardly made a dent in it and there's so much filling left over, it will be the base for pasta dinner tonight), fresh thyme from Riverview Herbs, and a finishing touch - a large pinch of smoked Pasilla Oaxaca Chilis from the Costas, our own Spice Trader from Epices de Cru.

Recipe... I use the term loosely...
1. Remove the stems of the Swiss Chard and chop separately from the leaves.    Chop the onion (mine was a lovely young, spicy red onion), slice the mushrooms, remove thyme leaves from stems.   Whisk eggs with a little olive oil in a separate bowl (I used 5 large eggs for the two of us).   Grate about 1/2 cup of your favorite cheese.

2. Heat a large skillet at medium heat, and add a little olive oil (just enough to coat the bottom) and saute the chopped Swiss chard stems until they begin to soften (about 5 minutes).  Add the chopped onion, sliced mushrooms and saute until the onions and mushrooms golden (I like them a little crunchy, but I leave that to you).   Add the chopped Swiss chard leaves, pinch of spices (large or small is up to you ) and thyme leaves and saute until the leaves are wilted and the filling is dry.  Remove from pan and set aside.

3.  Add a little more oil to the same skillet (just enough to coat the bottom).  Pour the beaten eggs in the skillet, tilting until the entire bottom is covered with a thin crepe like batter.  Allow to set until it's just lightly loose on the surface.   Place the filling over half the eggs and place the grated cheese over the filling.   Gently fold the naked half of the eggs over the filling and allow to sit for 2-3 minutes to melt the cheese.

4.  Carefully slide the omelet out of the pan, cut it in half and serve with your favorite morning bread or toast.   You'll be smiling all day.

And now we're off to enjoy the sunshine and have an adventure.  I don't know where, but I'm sure it will end with some local food experience.