Farm Fresh Egg Veg & Herb Omelette

Farm Convenience: large fields/yards to play in with your siblings, plenty of wildlife to entertain yourself with, and fresh herbs and veggies out of the garden.

LA Convenience: blocks away from friends’ apartments to play in, plenty of wild…types to entertain yourself with, and fresh herbs, veggies, fruit, cheese, and meat from the local Farmer’s Market.

Farm kids just aren’t raised the same way as city kids. Growing up in Missouri, there was no bike riding down the block to hang out with friends after school, or playing hockey in the street. If you wanted to spend time at each others’ house, it was prepped about a week in advance, and included an hour long car ride back and forth. Of course, my brother and I had lots of quality time together spent hiking and building tree forts together. Then again…there was no one else to play with.

But here in California, all of my friends live within a few blocks from each other, which makes it great for production meetings and last minute game nights. Another great convenient feature? Riding your bike to the local farmer’s market to set yourself up for a great post-bike ride snack. While it’s obviously not as great as getting to run outside barefoot and snap up the first clump of chives you can get your hands on – it’ll do for now.

Today’s Farmer’s Market booty? Farm fresh eggs!


There is nothing like eggs from a farm. The yolks are fatter, more yellow and so creamy. And coupled with nice some nice fat brie, veggies and dill from my Indoor Herb Garden, there’s really no way to go wrong!

For all of you with a special diet, this is GREAT for anyone who is: vegetarian, gluten free, keto, paleo, low-sugar, low-carb, and just plain healthy 😉



Farm Fresh Egg Veg & Herb Omelette 

Serves 1                                                                                 Prep Time: 10 minutes. Cook Time: 15 minutes

You Will Need:

  • 3 tbsp oil or butter
  • 1/4 yellow onion
  • 1-2 cloves of garlic
  • 1 large mushroom (or 2 small ones)
  • 1/2 medium sized tomato
  • 2 tbsp fresh chopped dill (or 1 tbsp dried)
  • 1/2 tsp oregano
  • 2 eggs
  • 2 slices of brie (about 3 inches long each)
  • salt and pepper to taste

Chop up onion, garlic, mushrooms and tomatoes. Turn stove to medium-low heat and add 2 tbsp of oil or butter. Add onions and saute for 4-5 minutes, until translucent in color. Add garlic and saute for another 2-3 minutes. Add mushrooms, saute for another 2-3 minutes, then add tomato, and turn stove to low heat. Let it cook for about 3-4 minutes, stirring a bit while you do. Add 1 tbsp of fresh dill, along with oregano, and however much salt and pepper you want.

Get another small pan (as wide as you’ll want your omelette to be), and throw on 1 tbsp of oil or butter while heat is on medium-low. Crack eggs into a bowl and mix. Pour egg mixture onto pan. Let it cook for 2-3 minutes, or until you can see that the bottom of the omelette has solidified a bit, but the top is still jiggly. Add a slice of brie to each side of the omelette. Pour sauteed veggies into the middle of the omelette, and sprinkle with the rest of the chopped dill. Allow it to cook for another 2 minutes or so, then pour omelette onto a plate, and fold the top over as it slides off. Salt and pepper the top as you see fit.



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