Random Thoughts & Recipes –
My Garden Omelet
I’ve always loved gardens. However, because I have always been so busy, it was a luxury that I never had time for. One year, I had time between jobs, so I actually took the time to plant a garden. We lived on an acre of land It gave me so much pleasure to feel the morning dew under my feet and I just loved the feel of dirt under my fingernails. I felt like a kid again, and it kept my mind from being concerned about a job. I believe that it became the perfect time to reflect for a few months.
Over the years, I had collected books, watched videos when I had spare time, and home gardening channels as well as any other resources I could get my hand on. Both my grandmothers had always had a garden and I thought it was a cinch that I would have one too. They made it look so easy. When I finally got the opportunity, I chose the perfect space for my garden. I would be able to look out of our sunroom window and have a full view. I mapped out where every single vegetable and herb would be. I bought all the proper tools, pretty rocks, mulch and other materials that I would need. I planted onions, tomatoes that grew up a vine, green peppers, spinach, zucchini, yellow squash, and one of my favorite vegetables, all the greens, collards, mustards and turnips.
Around the edge of the sunroom, I planted wildflowers, zinnias, mums and a variety of other flowers and herbs in various colors. I had a live fence installed of five-foot arborvitae that surrounded the front of the house. They were absolutely beautiful. In the vegetable garden area, I accented it with all sorts of ornaments that were strategically placed. I covered the edge of the gardens with red cedar mulch to beautify and protect. I had little ceramic frogs, rabbits, squirrels, and a statue of a little boy and his dog to adorn my garden. I placed a beautiful red bird feeder on one side of the house so that we can watch the birds eat from the window. My favorite ornament was a large green globe that I sat smack dab in the middle of the garden to reflect all the beauty of my efforts.
When it rained, or when I watered my garden, I could see the colors of the rainbow as I looked out of my sunroom windows.
As the seasons changed, I began to look forward to the next time. Later on, I added a gazebo, a pond, and a little bridge. I harvested an abundance of vegetables to share with neighbors. I froze some and enjoyed the rest. One of my favorite recipes that I created from my garden was my garden omelet. It was filled with vegetables and herbs. My guests for brunch thoroughly enjoyed the fresh veggie omelet that I served with buttery croissants, veggie bacon and fresh fruit.
That garden brought me so much joy that I wrote a poem about it. Here goes…I hope you like it.
My garden gives me lots of joys…
Marigolds, Zinnias, and Hibiscus are my toys.
Lions, glass globes, a little boy and his dog,
Front yard and backyard, wildflowers galore…
Beautiful rocks, red cedar mulch, and more.
A carpet of green lined with arborvitae,
Bushes and trees, oh what an array!!
Looking out of the window down at my garden,
I see squirrels, rabbits, and a cute little Martin.
This bird greatly resembles a Swallow…
They feast from the feeder and the little ones follow.
I play in my garden from sunrise to sunset
I get dirt under my fingernails and my shoes get wet
From the water hoses and sprinklers and sometimes the rain, I see the colors of the rainbow through my windowpane.
Nightfall comes quickly, so I shower when done…
I think about my day and how much I had fun.
Beebe’s Garden Veggie Omelet
1 cup of fresh spinach
1 cup chopped green onion
1/4 cup chopped green pepper
1 small zucchini, chopped
1 medium tomato, chopped
1/2 teaspoon chicken seasoning
4 large eggs
1 tablespoon of olive oil
1/3 cup shredded sharp cheddar or goat cheese
* optional-Mango salsa (or your favorite salsa)
- In a medium non-stick pan, sauté spinach, green onion, green pepper, zucchini, tomato, and chicken seasoning. Cook uncovered over medium heat until vegetables are tender, but not brown, about 5-8 minutes. Keep warm.
- In a large mixing bowl, separate yolk from egg whites then beat with a wire whisk until stiff peaks are formed.
- In a 10-inch omelet pan or skillet over medium-high heat, olive oil until just hot enough to sizzle a drop of water. Pour in the egg mixture. Cook until the eggs are set. Arrange sautéed vegetables over half of the omelet. Sprinkle with cheese. (I like more cheese on top as well.) With a pancake-turner, fold the omelet in half and sprinkle some shredded cheese on top, then invert it onto a warmed platter. Cut in half or into wedges. I like to top a dollop of mango salsa over it as well. Serve immediately.
Makes 2 servings