Willow Farmers Omelet Recipe

preheat and prepare

Preheat oven to 425°F (220°C). Wash fingerling potatoes and pat dry. If any potatoes are large, halve them lengthwise so pieces are roughly uniform size.

In a mixing bowl, toss the potatoes with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or a thin layer of oil. Roast for 20–25 minutes, shaking the pan or flipping potatoes halfway through, until tender and golden-brown.

Remove from oven, squeeze the lemon wedge over the potatoes, sprinkle with chopped parsley, adjust seasoning to taste, and keep warm while you make the omelet.

prepare fillings

If your chicken sausage is raw, slice and cook it in a small skillet over medium heat with 1 teaspoon olive oil until browned and cooked through, about 6–8 minutes. If pre-cooked, warm slices briefly in the pan for 2–3 minutes. Set aside. If slow-roasted tomatoes are large, cut them into halves or quarters.

In the same skillet, add a small pat (approx. 1/2 tablespoon) of butter over medium heat. Add the chopped spinach and wilt it gently for 1–2 minutes until just softened. Season lightly with a pinch of salt. Remove spinach and set aside with the sausage and tomatoes.

beat eggs

Crack 3 large eggs into a bowl, add 2 tablespoons whole milk, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until fully blended and slightly frothy.

Melt the remaining 1/2 tablespoon butter in a nonstick 8–9 inch skillet over medium-low heat. Once the butter foams but before it browns, pour in the beaten eggs and tilt the pan to distribute evenly.

Let the eggs cook gently without stirring for about 20–30 seconds, then using a silicone spatula, push cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue this gentle motion for 45–60 seconds until the eggs are mostly set but still slightly glossy on top.

Evenly distribute the wilted spinach, warmed chicken sausage slices, and slow-roasted tomatoes over half of the omelet. Crumble 1/4 cup goat cheese over the fillings and sprinkle chopped chives if using.

Use the spatula to fold the empty half of the omelet over the filled half. Let cook for another 30–60 seconds to warm the fillings and finish setting the eggs—avoid overcooking; the interior should remain tender.

Slide the omelet onto a warm plate, season lightly with additional black pepper if desired, and serve alongside the roasted fingerling potatoes. Offer hot sauce or salsa on the side if desired.