Baby spinach, raw golden beet, dijon vin

Prosciutto

Spring pea risotto

Seared scallops, valencia balsamic reduction

Straw-rhub & goat crostini

I’m not one to ever brag but, I make a better omelette than your favorite restaurant. After years of eating mediocre breakfasts’, brunch’s and bigfoot sized omelette’s I had to put my foot down. It was time to take matters into my own hands. I’m not a fan of teflon pans but having one in your arsenal is almost essential for this cause.

The star this morning is the fresh Goat Rising cheese inside. Hailing from a super tiny family farm in Charlemont on the Mohawk trail, this goat cheese is honestly heavenly. It is so smooth, crisp and packed with great garlic flavor it is the perfect compliment to your favorite cracker OR even my new favorite omelette.

Prep before hand is easy, in a saute pan I fired up a bit of fresh picked kale, 1 pepper, garlic and snipped chives. Bring them to temp to soften them through just enough. Whisk two cracked eggs with a touch of milk. Pour into your pan and rotate to get the mixed egg to evenly distribute. When the edges start to crisp make a line down the middle with your kale mixture and liberally dollop your goat cheese. Use the pan to fold your omelette onto the plate. Garnish with fresh parsley, snipped chives bacon & slices of Asian pear.

A few of these were made for friends one morning in Western MA, one diner gasped “this is decadent,” while slowly eating this omelette…

Even the roommates were impressed by this pie, “looks better than Mama Celeste!”