Open Faced Omelette
3 fresh eggs from Hillcrest Farm in the Halifax Seaport Farmer’s Market, asparagus, tomatoes, mushrooms, 1 clove minced garlic, onion, shredded parmesan cheese, crumbled feta, home made croutons.
Crumble 2 slices of bread, spread out on cookie sheet, pour melted butter over bread crumbs and sprinkle with paprika, garlic salt and oregano. Bake at 350 for 10 minutes or until crispy. In pan, melt butter and heat garlic until aromatic, then add veggies and fry for 5 minutes on medium heat. In separate bowl beat 3 eggs with a bit of milk then pour into pan. Reduce heat a bit and allow to cook for 10 minutes. Add parmesan and croutons and allow cheese to melt. Slide onto plate and top with feta! Yum! This omelette deserves a mimosa!
By Julie Hallett