The first hint of early spring crops in the garden seemed like a great opportunity to finally learn how to cook an omelet.

I did a little google searching and discovered that my failures in the past --- omelets that stick to the pan and have to be scrambled to finish cooking --- were due to impatience. Sauteing the veggies normally then lowering the heat to medium results in a perfect omelet that can be flipped like a pancake then filled with Egyptian onion greens, bacon, red peppers, shiitakes, broccoli, and arugula. Yum!

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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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