Corena’s Kitchen

Logo of Corena's Kitchen featuring a smiling elderly woman with white hair, glasses, and red earrings inside a green circle, with the text 'Corena's Kitchen' beneath.

Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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Breakfast John Morgan Breakfast John Morgan

Spanish Potato Omelet

There's nothing too fancy about this rustic Spanish style omelet, just lots of hearty goodness from crispy fried potatoes and onions. Chopped tomatoes and green onions lend even more flavor and color.

Ingredients

  • 1/2 cup olive oil
  • 1/2 pound potatoes, thinly sliced
  • salt and pepper to taste
  • 1 large onion, thinly sliced
  • 4 eggs
  • salt and pepper to taste
  • 2 tomatoes - peeled, seeded, and coarsely chopped
  • 2 green onions, chopped

Directions

  1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
  2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
  3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
  4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.
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Breakfast, Main Dish John Morgan Breakfast, Main Dish John Morgan

Spring Omelet

This recipe is great for enjoying some fresh, spring asparagus and green onion.

Ingredients

  • 1 tablespoon olive oil
  • 2 eggs
  • 1/4 cup milk (optional)
  • 3 spears asparagus, trimmed and cut into 2-inch pieces
  • 1/2 cup sliced fresh mushrooms
  • 1/3 cup green onions, chopped
  • 1/2 cup grated Parmesan cheese

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.

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