Cooking With The Greenmarket: A Chive Blossom Omelet
Let’s be honest here: we don’t cook.
Well, it’s not that we don’t, or that we set things on fire or anything–it’s just everything pretty much ends up tasting the same. So when we went to the Cortelyou Greenmarket to find a new ingredient to introduce into our repertoire, we asked manager Tali Biale for something with a little bit of oomph. (Just, you know, not more than we could handle, inexperienced cooks that we are.)
Tali pointed us towards chive blossoms ($2/bunch) from the newly-returned-for-the-season Muddy River Farms, explaining that not only were they a simple way to add some punch to a meal, but they add some great visual interest too. After looking around at some recipes, we decided on a simple omelet with parsley and Swiss.
For this recipe, you will need:
- One tablespoon of butter, for your pan
- One tablespoon of chopped parsley
- One teaspoon of water
- Three tablespoons of ideally-grated (or, since our grater is out on loan, cut into small pieces) Swiss cheese
- Salt and pepper to taste
Whisk together your eggs, water, salt, pepper, and parsley in a bowl.
Then add butter to your pan, letting it melt, but not brown. Pour in the egg mixture and tilt the pan until eggs set.
When little liquid is left in the pan, add your cheese and chives. Then fold your omelet over, turn off your burner, and let everything get nice and melty.
Garnish with the flowers you saved, and voilà! You’ve got your quick-n-flavorful omelet. The flowers are perfectly-edible and delicious, too.
Though professional or otherwise-more-experienced cooks might shake their heads, we’ve always liked our omelets a teensy bit browned and crunchy. Oh, and we also added salad and rosemary red potatoes for good measure.
Eggs are available at the Greenmarket as well, which is open on Sundays from 8am-3pm on Cortelyou Road between Argyle and Rugby Roads.
Have a recipe you think we should try that uses an ingredient from the Greenmarket? Let us know at editor@ditmasparkcorner.com