Hello from Newport, RI!

Do you ever feel like Fridays should just have mandatory sunshine?! It’s the end of the week for most of us and it feels like Friday is the finish line and I want that finish line to be complete with rays of golden light! Right??! So, in reality, we woke up to a gray Newport morning with rain forecasted for the next 2 days. Double Blah! However, I needed to shake things up real quick before I pulled the covers over my head and wait for the grayness to go away…enter the ‘Make your Own Sunshine’ Omelette.

I had planned a ‘spin date’ with a west coast friend and had just the perfect amount of time to whip up this golden fluffy disk of yumminess. What I didn’t plan for was that I wasn’t going to be able to eat it warm, but then Matt walked in from his run and he was able to enjoy this breakfast of springtime champions right from the stovetop. In actuality, the photos took me a little bit, and he was about to reach for his yogurt until I hit the go button and handed the plate right to him. Sigh…was I really going to just let that creation be devoured by my better half? Fortunately, we are good at sharing and Matt saved me half so I could enjoy post Spin class. Knowing I had this golden omelette at the end of my post-workout was a sunshine-filled finish line to me! Now that cold cup of coffee not so much…;)

I am so glad I picked up Little River Farm’s ‘Farmer’s Favorite Micro Salad’ (pea shoots, sunnies, and micro radish) and their radishes from at Coastal Grower’s Market. Farm fresh eggs were delivered from our Munroe Milk Delivery man, Andrew. This omelette is peppery with the addition of the radishes and fresh with the microgreens and creamy from the goat cheese. Our Rosemary and Thyme sea salt accentuates the flavors and rounds them all out! YUM! I can’t wait to make it again - this time the whole one for me. ;)

Happy weekend, friends!

‘Make Your Own Sunshine’ Omelette

inspired from Sweet Paul Magazine. Just like Sweet Paul says, this Omelette is “Fresh and Filling”.

Serves 1 or 2… if you do ‘halfsies’

INGREDIENTS:

3 eggs

3 tablespoons of water

A sprinkle of Newport’s Rosemary and Thyme Sea Salt Blend to taste and a grind of fresh pepper

2 Tablespoons of goat cheese

1/2 avocado sliced

1 radish sliced

a handful of micro-greens

DIRECTIONS:

1. Beat eggs, water, R&T sea salt, and pepper in a bowl.

2. Add to a small non-stick pan (already warmed on medium heat) and cook until set on both sides.

3. Place omelette on plate and top with goat cheese, avocado, micro-greens, and radish.

4. Sprinkle with a little more sea salt and pepper if needed.

5. ENJOY some springtime sunshine on your plate!