This recipe features local produce from 9 Bean Rows Farm and locally produced products from Leelanau Cheese.
Asparagus, Wild Leek and Fromage Blanc Omelette
Farm fresh local wild leeks
Farm fresh local asparagus
Wild leek infused olive oil
Farm fresh local thyme
Farm fresh local eggs
Local fromage blanc cheese
Wash and dry wild leeks; slice one tablespoon wild leek whites and one quarter cup wild leek greens. Wash, dry and remove stems from asparagus; slice one half cup asparagus.
Warm one teaspoon wild leek infused olive oil in a medium metal omelette pan. Add wild leek whites and asparagus to the omelette pan, cook for two minutes and remove vegetables from omelette pan.
Remove one teaspoon thyme leaves from stems and mince leaves. Add two egg whites to the omelette pan. Cook the omelette two minutes until egg white sides have firmed. Flip over omelette, add one tablespoon fromage blanc, two tablespoons asparagus, one tablespoon leek greens, one teaspoon leek whites, one eighth teaspoon thyme and cook omelette for another minute or two.
Plate omelette by folding over egg whites. Serve omelette with a few thyme leaves and a sprinkle of sea salt.
Ingredient Note: A wide variety of infused olive oils can be purchased at grocery stores, specialty food stores or if you are an adventurous home cook you can make your own. Regular olive oil may substituted for the infused olive oil used in this recipe.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.