Northern Michigan Recipe: The Intentional Minimalist blogger, Kristin Celeste Shroeger, prepares a French Breakfast Radish Omelette featuring locally produced products from 9 Bean Rows, Shiloh’s Garden and Leelanau Cheese.
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Farm fresh local wild leeks Farm fresh local French breakfast radishes
Wild leek infused olive oil (recipe link)
Farm fresh local oregano
Farm fresh local chives
Farm fresh local eggs Local fromange blanc
Per omelette, slice two leek whites and four french breakfast radishes. Warm one half teaspoon wild leek oil in a medium metal saute pan, add leek whites, radishes, season with salt and pepper, cook for two minutes and remove from pan.
Remove oregano leaves from stems and mince one teaspoon per omelette. Mince one teaspoon chives per omelette (reserve chive blossoms). Add two-three egg whites to the warm medium metal saute pan with one half teaspoon wild leek oil, cook a few minutes until sides have firmed. Flip over omelette, add one tablespoon fromange blanc, leek whites, radishes, herbs and cook for another minute.
Plate omelette by folding over egg whites and top with a few minced chives. Garnish with chive blossoms.