May 20, 2012

French Breakfast Radish Omelette

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce. 

Recipe: French Breakfast Radish Omelette  

This recipe features local produce from  9 Bean Rows, Shiloh's Garden  and locally produced products from Leelanau Cheese.


Farm fresh local wild leeks
Farm fresh local French breakfast radishes
Wild leek infused olive oil (recipe link)
Sea salt 
Ground pepper
Farm fresh local oregano
Farm fresh local chives
Farm fresh local eggs
Local fromage blanc


Per omelette, slice two leek whites and four french breakfast radishes. Warm one half teaspoon wild leek oil in a medium metal saute pan, add leek whites, radishes, season with salt and pepper, cook for two minutes and remove from pan. 

Remove oregano leaves from stems and mince one teaspoon per omelette. Mince one teaspoon chives per omelette (reserve chive blossoms). Add two-three egg whites to the warm medium metal saute pan with one half teaspoon wild leek oil, cook a few minutes until sides have firmed. Flip over omelette, add one tablespoon fromage blanc, leek whites, radishes, herbs and cook for another minute. 

Plate omelette by folding over egg whites and top with a few minced chives. Garnish with chive blossoms.