CSA: Yammy omelet with fresh parsley
22 Oct
Community Supported Agriculture (CSA) is when a farmer offers a certain number of “shares” to the public. Interested consumers then purchase a share to receive a box of seasonal produce each week throughout the farming season. The produce is fairly priced, local grown, and in my case, organic.
My friend E (check out her awesome design work!), came over with R a couple of weeks ago. R brought wine and we were eating, laughing, and chatting it up from the moment we got there, right up until we went to sleep. Then we woke up the next morning and ate some more. Thanks for coming, friends!
I had yams from my CSA share from the week before, and wanted to incorporate it into our breakfast that day. I grated the yams like I would carrots; the color are close enough, after all!
The yams were a bit crunchy, as they were undercooked, and not as sweet as I would have liked. Next time, I will saute the yams separately first, so that it adds a nice, soft, starchy texture to the omelet. I didn’t really do a great job, as you can tell from the photo. But it was quick and yummy!
Makes 4 servings
Ingredients:
5 eggs at room temperature
2 small yams, shredded (or diced)
1/2 cup of milk
A few sprigs of fresh parsley, diced
Dash of fresh cracked pepper
Dash of salt
Procedure:
1. Heat up a pan over high heat, with a little bit of oil. Add yams to the pan and saute for 5 minutes.
2. Whisk together all the ingredients in a bowl.
3. Pour egg mixture and spread evenly all over the pan. Lower heat and cook for 5 minutes, or until done.
4. Once the eggs are set along the edges, slowly fold into thirds and cook through.
5. Serve with grated cheese.
