Chef Debi: Healthy omelet combines farm-fresh ingredients
I went to Four Friends Farms in Hebron, where I met owners Mike and Sue Kirby.
They took me around their farm and showed me their crops and how they are grown organically.
I left there with some harvested crops of lettuce, kale, watermelon, radishes, tomatoes, garlic squash and scallions.
Some of which I put in this wonderful omelet.
You would not believe how wonderful and healthy this tasted.
I served mine with fresh fruit and multigrain toast with homemade dutch apple jam.
Farm To Table Omelet
1 organic sweet potato
1 cup of water
2 tablespoons of safflower oil
1 scallion, sliced
1 clove of garlic, minced
2 leaves of kale, with center cut out
2 watermelon radishes or regular radishes, diced
2 San Marzano tomatoes or Roma tomatoes cut in fourths season with fresh ground pepper and salt to taste
Salt and pepper
3 eggs, farm fresh or organic, whipped with a little milk or water
2 slices of mild cheddar cheese, organic
Clean all the vegetables.
Cut sweet potato into cubes, simmer with one cup water for about 10 minutes in skillet.
Drain water and add oil to pan. Sauté sweet potatoes for about 5 minutes, add scallion, garlic, kale, tomatoes and radishes, salt and pepper.
Continue to sauté until kale is wilted.
Add the three eggs to the pan and cook until it can be flipped over.
Add two slices of cheese and fold in half. Cook a few more minutes until the egg is no longer runny.
• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or firstname.lastname@example.org, or visit www.mealslikemom.com.