Yesterday, while on the Cape, we went to a yummy brunch at the Dan'l Webster Inn located in Sandwich, Mass. However, instead of telling you all about the food and drink and surroundings of our brunch which were wonderful, I thought I would imagine a different approach and create a Cape Cod centric omelette, simple yet totally yummy and if you ask me, summing up some of the classic flavors of the region in a brunch dish rather than in our lobster roll...
So lets get going! This is a very simple recipe:
Although I tend to prepare my omelettes with egg-whites, please feel free to use full eggs if you prefer. Once you determine whether or not you are using egg whites or full eggs and how many people you are making this for, crack your eggs into a bowl and whisk for one minute, this will make the eggs fluffy. While wisking, warm up a skillet on your stove over very low heat with some Pam or non-stick spray, pour your eggs into the pan. Now, slice a few thin slices of Lynnhaven's Chevre with Cinnamon and Dried Cranberries (found at the Union Square Greenmarket on Saturdays). This cheese is a nice homage to the cranberries that Cape Cod is known for. Let the cheese melt a little bit and combine with your eggs. Now, chop up a few raspberries and drizzle on top of your eggs, I know this might sound like a weird ingredient to add to an omelette but I guarantee it melds perfectly. And to me, raspberries scream summer. Next up chop up some mint and basil and sprinkle on top. Cook over low heat till you are able to get your spatula under one of the sides and fold in half, cook for another few minutes and remove from stove. Top with a really light sprinkle of Rose Sea Salt. Enjoy while still hot. A very different sort of omelette, sweet and savory, fruity yet full of herbal and green notes.
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