Strawberries sold out last week. Conrad Abrahamson, our friendly market manager, says the grower of organic Asian produce will join us the first week in April.
Dr. Louise Miller of Psychiatry will undoubtedly have the freshest version of this week's recipe. Two of her chickens, Emma and Pearl (she gave me a beautiful picture of them), are reliable layers of extra large brown eggs in a free range environment.
Emma & Pearl
This week's recipe makes a great breakfast or brunch when served with toast from Vital Vittles, jam from Sunshine Farms and oranges from the Lone Oak Ranch, but requires a little planning ahead. Cook a little extra asparagus and salmon some evening for use in this omelette the next day.
- 4 eggs (Eggbeaters® or equivalent for select populations)
- 6 cooked asparagus spears, cut into 1" pieces
- 1/3 cup chopped cooked salmon or smoked salmon
- 1/4 cup reggiano parmesan, grated
- 2 Tbsp fresh dill, chopped finely
- Salt and pepper to taste
To the beaten eggs or egg substitute, add the parmesan and fresh dill. In a non-stick skillet over medium-low heat, either melt 1 Tbsp butter or use canola oil cooking spray if your LDL is greater than 100. Warm the asparagus and salmon briefly. Pour in the egg mixture and season with salt and pepper. When the eggs are just set, turn the omelette out unto a warmed plate folding in half. Garnish with a fresh dill sprig. This is really good.
Nutrition Information (per serving)
- Calories: 253
- Total fat: 16 g
- Saturated fat: 6 g
- Cholesterol: 448 mg
- Sodium: 346 mg*
- Total carbohydrate: 3 g
- Dietary fiber: 1 g
- Sugars: 2 g
- Protein: 23 g
- *does not include added salt