First recipe!

I’ve got one of my favorite recipes for you to start out with. It’s a mouth-watering and totally satisfying breakfast/brunch/breakfast-for-dinner treat!

Maple Apple Goat Cheese Omelet
Serves 2
4 oz. fresh goat cheese (like Vermont Creamery’s classic chèvre)
2 Fuji (or other sweet-tart) apples
4 eggs
1/4 C milk
1/4 C maple syrup (or more to taste!)
salt & pepper
a little butter for the pan

Turn the oven on to ‘warm.’
Cut the apples into 1/4 inch slices.
Whisk the eggs and milk together, season with a sprinkle of salt and pepper.
Heat some butter on low in a small 4-6 inch frying pan.
Pour half the egg mixture in the pan and twirl the pan until the egg mixture has spread evenly across the surface.
Place the pan back on the burner and let the bottom of the omelet set.
Drop half the apple slices and half the goat cheese onto one half of the omelet.
Using a thin spatula, lift the other half of the omelet and fold it over the top.
Turn off the burner and place a cover over the pan and let sit for 2 minutes until the egg has set.
Slide the omelet out onto a warm, oven-safe plate and drizzle half the maple syrup over it.
Set it in the oven to keep it warm until your second omelet is ready.
Repeat the steps for the second omelet.

Enjoy with some toasted baguette with jam or your favorite toast and a great cup of coffee or tea!

If that doesn’t sound like enough for your brunch before a Saturday full of adventuring, why not nestle some home fries or, better yet, sweet potato home fries along side your omelet?

All you need is your potato of choice (one small per person, or more if those people are hungry!), some butter, salt, and pepper! Cut the potato in half, then make 1/2 inch strips one way, then the other way, then another time to make small cubes. (The smaller the cube, the faster they cook.) Toss them in a frying pan with butter, salt, and pepper. Start them on low heat with a lid over top to soften them up with a little water, enough to cover the bottom of the pan. Once they are softened, turn up the heat, keep stirring them until the water has all boiled away and they start crisping up, and you’ll get that golden outside that everyone loves. If you want to get fancy, dice up some white onion (for white potatoes) or red onion (for sweet potatoes) and throw it in when the spuds are almost done. You can toss in some rosemary or paprika at the end, too, if that suits your fancy. Serve them up with your omelet and you are a bona fide gourmet chef!