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Broccoli and mushroom omelet recipe

Broccoli and wild mushroom omeletOnce you start deleting pre-made food from your grocery cart, meals take longer to prepare.  But there are a few tasty and healthy meals that can be thrown together in fifteen minutes from on-farm materials.  Here's my favorite omelet recipe, one that I consider a full meal all by itself for about three people.

  • 1 medium head of broccoli
  • 1 cup of fresh mushrooms
  • 6 eggs
  • 1 cup of loosely packed Egyptian Onion tops
  • a couple of tablespoons of sour cream and onion flavoring powder

Cut the broccoli florets into bite-size pieces.  Then peel the tough skin from the base of the broccoli stalk and chop the stalk into half inch rounds.

Torn mushroomsDiscard the mushroom stems.  Tear the mushroom caps into bite-size pieces and add them to a skillet with the broccoli.  Pour in as little oil as possible and saute on high heat until the mushrooms and broccoli are nearly tender.

Break the eggs into a bowl.  Cut the Egyptian Onion tops into one-inch segments and add them to the eggs.  Throw in a couple of tablespoons of sour cream and onion flavoring powder if you want a really tasty omelet.  (I don't know what's in the stuff, but Daddy gets it for me from his local Mennonite store and a hint of the powder is enough to turn this omelet into quite a treat.  I'm sure it's not healthy, though....)

Beat the eggs, green onions, and powder together with a fork and pour it over the broccoli and mushrooms.  I like my omelets to be more like scrambled eggs with stuff in them rather than the typical omelet consistency, so I stir continuously for a couple of minutes until the eggs are done.
Hen of the Woods
I haven't included nutritional information because the sites I've been using to mock up those analyses don't distinguish between types of mushrooms and think that my eggs are equivalent to storebought eggs.  Suffice it to say that the omelet has a lot of vitamins and minerals.

As a side note, I led a hike at the High Knob Naturalist Rally this weekend and came home with a huge chunk of Hen of the Woods mushroom to try out.  I plugged the new mushroom variety into this recipe and it was just as tasty as the shiitakes and oysters I'd tried in the past!

Our homemade chicken waterer is a great time-saver in the backyard chicken coop.


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But I like to leave the broccoli as is. I cut the stems lengthwise or on a diagonal. It's skin is just a bit more crunchy or chewy depending on how hard they are cooked!
Comment by vester Mon Oct 4 16:59:11 2010
Oh it is the porchini season here, so delicious you just cannot grow wrong with it, be it eggs or pasta or soup!
Comment by seedparade Mon Oct 4 17:18:09 2010
Eggs are wonderful things... cheep, easy, quick, healthy, yummy...
Comment by Marjorie Mon Oct 4 18:18:32 2010

Vester --- I only peel the lowest parts of the stems, where the skin gets woody. I agree that leaving the rest of the skins in place is the best for taste and nutrition!

Seedparade --- We haven't tried porchini, but it sounds delicious!

Marjorie --- It's hard to go wrong with eggs, especially ones from pastured poultry!

Comment by anna Mon Oct 4 19:44:40 2010

One very unique homestead, $1,500 per acre, the opportunity of a lifetime