ROOT 5 FARM
  • HOME
  • About Us
    • Meet your Farmers
    • Our Farming Practices
    • Employment Opportunities
    • Newsletters
  • CSA Membership
    • About our CSA Shares
    • Customizing Your Share
    • Pick Up Locations
    • Pricing & Share Sizes
    • A-Z Vegetable Index
    • Root 5 Farm Recipes
    • Local Partners
    • CSA Member Log-In
  • CSA Sign Up
  • Find our Products
    • Restaurants & Stores
    • Powerkraut™
    • Specialty Products
  • Contact Us

Beets Greens and Kale Omelet

7/6/2016

1 Comment

 
​Make great use of four CSA items this week with this quick, simple and filling breakfast!
Picture
Ingredients:
1⁄2 bunch kale chopped
1⁄2 bunch beet greens chopped
1 Tsp red pepper flakes
1 Tsp olive oil
Salt and pepper to taste
1 Tbsp butter
1 egg plus 1 Tbsp water
1 green onion trimmed and chopped
1 Tbsp dill chopped
2 Tbsp goat cheese (or cheese of choice)
Picture
Method:
Heat a medium size cast iron or nonstick pan over medium heat. Add olive oil and greens. Saute 7 minutes, stirring occasionally. Add salt, pepper and red pepper flakes. Stir once more and transfer greens into a bowl. (Keep pan over heat, as you will use this for your omelet).
Picture
While the green saute place one egg, water, and herbs in a bowl. Whisk well! Once you have removed the greens from pan, add the butter. Once the butter has completely melted, add in the egg mixture. This is a great beginners omelet as you do not have to flip egg. In using one egg and water it allows the egg to cook fully throughout.
Picture
Allow the egg to cook for 3­4 minutes or until it has almost fully solidified, adjusting heat if necessary. Add goat cheese and the the greens. Turn off heat. Now before folding the egg over slide onto a plate. Once the omelet is safely on the plate, fold half over. Add more goat cheese if desired.
Picture
Serve HOT!
1 Comment

    Search Recipes by Ingredient

    All
    Appetizers
    Arugula
    Asparagus
    Beans
    Beets
    Bok Choy
    Broccoli
    Broccoli Rabe
    Brussels Sprouts
    Cabbage
    Carrots
    Casserole
    Collards
    Cucumbers
    Eggplant
    Frittata
    Garlic Scapes
    Greens
    Grilled Veggies
    Kale
    Kohlrabi
    Lettuce
    Melon
    Omlete
    Pasta
    Peppers
    Pesto
    Pickles
    Pirogies
    Potatoes
    Potato Salad
    Quiche
    Radish
    Raw
    Salad
    Salad Dressing
    Salsa
    Snacks
    Soup
    Spinach
    Spring
    Sweet Potatoes
    Tacos
    Tomatillos
    Tomatoes
    Vegetarian
    Winter Squash
    Zucchini

    Search Recipes by Month:

    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016

    RSS Feed

    Author

    Ali Price

Picture
Root 5 Farm 
Danielle Allen & Ben Dana
2340 US Route 5 North
Fairlee, Vermont 05045

(802) 923-6339
danielle@root5farm.com
ben@root5farm.com
Picture
©Root 5 Farm LLC 2022 All Rights Reserved
Root 5 Farm grows certified organic vegetables and delivers throughout the Upper Valley May-December.
Picture
  • HOME
  • About Us
    • Meet your Farmers
    • Our Farming Practices
    • Employment Opportunities
    • Newsletters
  • CSA Membership
    • About our CSA Shares
    • Customizing Your Share
    • Pick Up Locations
    • Pricing & Share Sizes
    • A-Z Vegetable Index
    • Root 5 Farm Recipes
    • Local Partners
    • CSA Member Log-In
  • CSA Sign Up
  • Find our Products
    • Restaurants & Stores
    • Powerkraut™
    • Specialty Products
  • Contact Us