Visiting the Downtown Des Moines Farmer’s Market has been on my to do list for over a month, and this last Saturday, I finally had the chance to go! What I love the most about farmer’s markets is meeting the people behind the stands and produce- you’re really able to see that you’re helping support a small business and local farmers by purchasing their fresh and homemade goods. Many of the people I met were either directly from the Des Moines area or had traveled over 60 miles to sell their goods at the farmer’s market!
Because this was my first time at the farmer’s market, I spent most of my time getting a feel on what the market had to offer. When I was ready to buy, I decided on stashing my pantry and fridge with the basics + stuff I knew I’d use throughout the week. I left the farmer’s market with a haul of some mostly ripened cherry tomatoes, fresh eggs, green beans, green onions, cucumbers and beets.
Sunday morning, the day after the farmer’s market, I was craving an omelet and knew I could use some of my fresh produce and eggs to make it.
Side note: How gorgeous are these eggs? If you didn’t catch my snapchat fiasco (@cassandramnro) over the weekend, let me fill you in: basically, after I photographed this shot of these beautiful brown, white and greenish blue eggs, my tile surface fell over and the eggs went with it. I’m thankful I at least got a shot of them before their demise!
I didn’t let a few broken eggs stop me from my process- if anything, I suppose they were going to be broken anyways for this tomato and onion omelet, so my accident (read: klutziness) just aided my omelet-making process.
I think my favorite part of this tomato and onion omelet is that it’s so fresh and I know EXACTLY where the ingredients came from and I was able to meet the source behind each ingredient. Plus, I appreciate that you can really taste each ingredient from these fresh omelets, which to me, really describes clean eating.
Farmer’s Market Fresh Tomato and Onion Omelet
makes one omelet
3-4 large eggs
1 cup chopped tomatoes
3/4 cup chopped green onions with scallions
butter for cooking
1. Place a nonstick pan on a stove burner and heat to low heat. Whisk the eggs, a couple pinches of salt and freshly ground pepper in a large bowl until light and frothy.
2. While the pan heats up, begin dicing the tomatoes and onions, then sprinkle them with a pinch of salt.
3. Pour a tablespoon of butter into the pan and turn heat up to medium. Spread butter throughout the pan and add diced onions and tomatoes. Sauté until soft, about 3 minutes. Remove tomatoes and onions from pan into a separate dish.
4. Add more butter to the pan and pour whisked eggs, making sure they’re evenly distributed. Cook the eggs until you’re able to lift the edges of the omelet. Spread and push the remaining raw eggs toward the middle of the omelet and pour the sautéd tomato and onions onto the cooed side. Fold the cooked side of omelet over until fully done, about another 3 minutes.
5. Remove omelet from pan and place on plate- top with fresh diced tomatoes, freshly ground pepper and salt.