Farmers’ Market Day – Farmer’s or Boeren Omelet Recipe

Farmer’s or Boeren Omelet Recipe

The day is overcast, but warm in Minneapolis; the summer is rainy and everyday of sun finds people in better moods, laughing and smiling more.  But the farmers’ market has a congenial air as people trek through the color filled stalls.  (No camera in hand today, I regret.)  I bought eggs.

About the Recipe for Boeren Omelet or Farmer’s Omelet:

During my sojourn in the Netherlands, one restaurant dish I really liked was the Farmer’s Omelet.  It has vegetables.  A Boer is a farmer.  When I lived in the Province of Friesland, I felt at home with the river, the sea, the boats and the farms. There were plenty of beets and potatoes growing in the dense clay soil.  In the fields were sheep and cows.  I once saw golden-fleeced sheep in a field. (Really! Shades of Ulysses legend?)

This is my interpretation of the Farmer’s Omelet Recipe

Farmer’s Omelet


2 eggs per person

2-3 tablespoons of olive oil

Package of frozen mixed vegetables – organic

Farmer’s cheese or soft goat cheese

Salt and pepper to taste

The Method

Heat a small iron frying pan and add the olive oil.  Beat 2 eggs in a small bowl or cup. Pour into the pan add a few slices or cheese or dabs of soft cheese.  Use a slow fire to begin to firm up the eggs. When the omelet is about half firm add about 2-3 tablespoons of mixed frozen vegetables.  Take you spatula and fold the omelet in half.  Cook until firm by turning to cook on each side. Make sure that it cooks through. Sprinkle with a grated cheese. Serve immediately.

Repeat for another person or use a large iron pan and increase ingredients for the number of people you may want to serve.  Cut the folded omelet in half and then each half in half again to serve four.

Farmer Omelet - Boeren Omelet with Spinach mixed veggies & soft honey goat cheese

Farmer Omelet – Boeren Omelet with Spinach mixed veggies & soft honey goat cheese

Alternative method:

Put olive oil in the pan and add a bit of frozen chopped spinach – cook down for a few minutes and add the mixed vegetables.  Cut up fresh scallions (green onions) and toss in the pan for a minute. Remove all the veggies from the pan.  Then add some more olive oil to cook the omelet. Use this pre-cooked vegetable mix and follow the process above.

Notes: I used soft honey goat cheese today in this alternative omelet.  It lent a sweetness to the green vegetable combination.

This is easy peasy.

Farmer's Omelet - Boeren Omelet

Farmer’s Omelet – Boeren Omelet

Eet smakelijk!

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Slow food and art in the kitchen, Vegetables and tagged , , , , , , , . Bookmark the permalink.

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