There are a few recipes that we make time and time again during CSA season. They’re easy, they’re delicious, and they make good use of our fresh ingredients. Most of you probably don’t need a recipe in order to make an omelette, so consider this more of a helpful hint for at the end of the day when you have no brain power left but still have a giant bunch of kale to make into something edible. A note: there is no flipping involved in this omelette. This is not going to win any gourmet cooking competitions, but it has filled my belly more times than I can count.
If you’re using kale, chard, or other dark leafy greens, we usually cut out the stems and steam the greens for five minutes or so. You can also saute them. Chop up some onions and grate some cheese. Prepare anything else you feel like throwing in there (scallions, peppers, tomatoes, basil, pretty much anything). Whisk together however many eggs you’re using (if I’m cooking for myself I use two, but if we’re making dinner for both of us in our household we use five) and add a touch of water (Paula Deen says that makes them fluffy).
Heat a large frying pan on medium. Coat the pan with butter or oil and throw in your onions. Cook the onions until they’re translucent, then pour in your eggs. Allow the eggs to set for a few minutes, then add your fixings (greens, veggies, cheese, etc). When the egg is just about set all the way through, use a spatula to flip the omelette in half and close it up. Give it another minute to get all nice and melted together, then eat it!