Herons Featured Omelet Recipe
chef selected seasonal ingredients, local cheese, roasted potatoes
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Ingredients
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Omelet Ingredients
Roasted Potatoes Ingredients
Method
Omelet Directions
- 1
Whisk the Egg Mixture
In a medium bowl, crack the eggs and add milk, salt, and black pepper. Whisk together until well combined.
- 2
Prepare the Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the fresh spinach and cherry tomatoes, sautéing until the spinach is wilted and tomatoes are slightly softened.
- 3
- 4
Add Cheese and Fold
Sprinkle the local cheese over one half of the omelet. Once the eggs are mostly set, carefully fold the omelet in half using a spatula. Cook for an additional 1-2 minutes until the cheese is melted.
- 5
Serve
Slide the omelet onto a plate and garnish with additional black pepper if desired.
Roasted Potatoes Directions
- 6
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 7
Prepare the Potatoes
Wash the baby potatoes and cut them in half. In a large bowl, toss them with olive oil, rosemary, garlic powder, salt, and black pepper until evenly coated.
- 8
Roast the Potatoes
Spread the seasoned potatoes onto a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until golden and crispy, flipping halfway through.
- 9
Finish and Serve
Once roasted, remove the potatoes from the oven and let them cool slightly before serving alongside the omelet.