This omelet recipe is a perfect example of incredible local flavors. Cascadia Farms shiitake mushrooms are the highlight–they make nonlocal shiitakes seem like tasteless paste. I’m certain you’ll savor this dish.
We’re fortunate to have a diverse variety of locally made cheese from which to choose. I use local goudas a lot because they often come flavored with herbs or spices. For this recipe, though, I used a plain gouda made from goat milk. The goat milk flavor was all that was needed to balance the eggs.
Shopping for local eggs here on Lummi Island can be a bit of a spectator sport. So many people want farm fresh eggs from free range, happy chickens, that finding eggs here can be quite a challenge. First you need to get up early. By 9 a.m. at the latest they’ve all been taken. Next you go to your favorite egg purveyor’s home. Most often you find the eggs in a cooler by their driveway–if you find eggs at all. If not, hop back in your car (or on your bicycle in good weather) and race for the next location. It’s kind of a rural version of a Grand Prix. If you don’t find eggs anywhere today, you repeat the process tomorrow. Eventually, of course, you try to find out what kind of favor you can trade so the farmer will save eggs for you.
It’s getting harder to do that, though, because of increasing demand. I’ve noticed lately when an Islander who has chickens is asked if they have any eggs, they get this kind of wary, hunted look on their face and begin backing away, suddenly remembering an urgent errand which requires their immediate attention. The egg market is tough out here.
Happily, there are a lot of people raising chickens for eggs throughout the County. I currently get my eggs through a CSA (Community Supported Agriculture) program offered by Red Barn Lavender in Ferndale. They also sell their extra eggs at the Bellingham Farmers Market on Saturdays.
- 2 Tbsp butter (Breckinridge Farm, Everson)
- ¼ lb shiitake mushrooms, chopped (Cascadia Mushrooms, Bellingham)
- ¼ cup onion, finely chopped (Half Acre Farm, Ferndale)
- 1 clove garlic, minced (Joe's Garden, Bellingham)
- 2-3 eggs (Full Bloom Farm, Lummi Island)
- 2 Tbsp milk or cream, or water (Twin Brook Creamery, Lynden)
- ¼ tsp salt
- Pinch of dried habanero pepper powder, or other chile pepper to taste (friend's garden, Lummi Island)
- Optional: ¼ cup goat cheese, crumbled or grated (I used goat gouda from Silver Springs Creamery, Lynden)
- In a medium-sized skillet, melt 1 Tbsp the butter over medium heat. Add the chopped onion and saute for about 3 minutes until onion is translucent, not browned. Add garlic and saute one more minute. Add mushrooms. Cook, stirring frequently, until mushrooms are softened and mixed well with the onion and garlic--about 5-6 minutes. Remove from heat.
- In a small mixing bowl, beat the eggs well and add the milk, salt, and chile pepper powder.
- In the same skillet, melt the remaining butter over medium-low heat. Pour in the egg mixture and cook until the bottom begins to set. Using a spatula, gently lift the edges and tip the pan to allow the egg liquid to pour underneath. Continue until there is no runny egg left. Stop moving the eggs and continue to cook until they are nearly done but the top is not quite set and still looks moist.
- Spoon the mushroom mixture on one half of the eggs. Sprinkle with about ⅔ of the cheese (if desired). Gently run a wide spatula under the other half of the eggs and fold over the filling. Cook until the eggs are done, remove from heat, and top with the remaining goat cheese.
For a breakfast, serve with a fresh local apple. For lunch or dinner, this dish goes well with Roasted Beets With Shallots.
Bellingham Farmers Market, Railroad and Chestnut, Bellingham
Community Food Cooperative, 1220 N. Forest St. or 315 Westerly Road, Bellingham
Friend’s garden, Lummi Island
Full Bloom Farm, Centerview and Tuttle, Lummi Island
Terra Organica, 1530 Cornwall Ave., Bellingham