Recipe of the Week

Roasted Veggie Omelet

Omelets are always reliable breakfast choices. Using this recipe, you can take your favorite vegetables from the farmers market, roast them, and place them inside your fresh farm eggs! Add crumbled goat cheese from G&M Goat Farm and enjoy!


  • 1 egg
  • 2 egg whites
  • 1 teaspoon water
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon cracked black pepper
  • 2 1/2 teaspoons finely chopped fresh chives, divided
  • 1 teaspoon olive oil
  • 1/2 cup chopped leftover roasted vegetables (such as carrots, parsnips, sweet potatoes, brussels sprouts and onions)
  • 2 tablespoons crumbled goat cheese
  • 1/2 cup mixed greens


In a bowl, whisk together egg, egg whites, water, salt, pepper and 2 tsp finely chopped fresh chives. In a skillet over medium heat, heat olive oil. Add eggs and cook until bottom is just set, 10 to 15 seconds. With a spatula or fork, gently pull eggs toward center, tilting pan to move uncooked eggs toward edge. Add chopped leftover vegetables and goat cheese. Cook until vegetables are heated through, 1 to 2 minutes more. Fold edges of omelet toward center into thirds and garnish with 1/2 tsp finely chopped chives. Serve on a plate with mixed greens.