RECIPES
SEL DE LA TERRE OMELET
courtesy of Chef BJ Salazar
Long Wharf and Back Bay, Boston, MA
- 3 Eggs
- 1T Whole Milk
- 1/2 oz Asparagus, chopped
- 1/4 oz Tomatoes, diced
- 1 oz Maplebrook Farm Mozzarella
- Salt & Pepper to taste
Crack eggs and whisk together. Add whole milk and set aside.
In a non-stick pan over medium heat, coat pan with pan spray. Add egg mixture and scramble around the pan, making sure to thoroughly coat the pan. Add the asparagus, tomatoes and mozzarella. Place under a broiler to melt the cheese.
Season with salt and pepper to taste and serve immediately.
Makes one six-inch omelet.