100 Mile Omelet

With Grape Tomato Confit and Goat Cheese and Chrysanthemum tea

Recipe courtesy of Chef David Berg
Yields 2 omelets
  • 4 each local organic eggs, beaten
  • 4 tbsp. grape tomato confit (recipe follows)
  • 2 oz. goat cheese, crumbled (preferably Apple Tree Goat Dairy)
  • 1 oz. extra virgin olive oil
  1. Place a nonstick omelet pan over medium heat. When the pan is hot add half of the oil then half of the eggs.
  2. Stir the eggs vigorously with a whisk until they coat the pan then allow to set for 1 minute.
  3. Flip the omelet carefully, fill with half the tomato confit and half of the goat cheese. With a spatula, fold the omelet in half then turn the heat. Allow residual heat to finish the cooking.
  4. Repeat with remaining eggs. 
Grape Tomato Confit
Yields 2 cups
  • 1 pint grape tomatoes
  • 2 each shallots, diced
  • 6 cloves garlic, minced
  • 1/8 tsp. red pepper flakes
  • 1 tsp. balsamic vinegar
  • 1 tsp. sugar
  • 1/2 cup extra virgin olive oil
  1. Combine shallots and oil in a small, heavy bottomed sauce pot over medium heat.
  2. Cook until the shallots are lightly golden, about 10 minutes.
  3. Add garlic and cook only until fragrant.
  4. Add tomatoes, red pepper flakes, balsamic vinegar, sugar, and a pinch of salt.
  5. Cook for 30 minutes until the tomatoes are tender and falling apart.
  6. Season to taste with salt and pepper.
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