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Since moving to Savannah over a year ago, Casey and I have been taking full advantage of everything that the Hostess City has to offer. One of our favorite activities is the Farmer’s Market which takes place every Saturday in Forsyth Park located just a few blocks from our house. We usually roll out of bed, grab a cup of coffee and walk to the park to browse the local selections. Fall-like temperatures in the low 70s especially make the Farmer’s Market more enjoyable this time of year! It truly is one of the many reasons we love living in this charming city.

It’s inspiring to walk around the Farmer’s Market and talk to local business owners. The large varieties of produce also sparks creativity when cooking, especially since we’ve been trying to reduce our meat intake recently. After we pick out some produce (and pet all of the dogs) we head back to the house to prepare breakfast. My most recent craving is our Farmer’s Market vegetable omelet. It’s a recipe that I’ve perfected over the months and I’m sharing it with you today. I make this dish at least three times a week. The recipe varies depending upon which vegetables are in-season but this week it’s filled with heirloom tomatoes, yellow peppers, fresh eggs, garlic and yellow onions. 

Cooking together on Saturday mornings has quickly become a part of our weekly routine especially with our new Wolf dual fuel range. It makes cooking enjoyable and clean-up easy. The simmer functionality on the Wolf range allows for precise cooking. I actually haven’t burned garlic yet because the temperature is easy to control and adjust. 

Everyone (including the two dogs) heads to the kitchen. Casey and I take turns cooking but whoever doesn’t cook is in charge of clean-up. We like to eat at our small bistro table and talk about plans for the weekend, which usually involve a Sunday brunch, boating and house work. We’re both so busy during the week that I really look forward to this quality time on Saturdays. 

One of the things that we’ve noticed about our new Sub-Zero refrigerator is that our produce from the Farmer’s Market stays fresh longer. I’ve mentioned in my previous post that the freshness cards located on the inner door of the refrigerator maps out which drawers and shelves to store certain types of food to maximize preservation. I know where to store my peppers, garlic, tomatoes, fresh herbs and eggs. I’ve also learned that tomatoes and garlic shouldn’t be stored in a refrigerator! It’s best to keep them on the countertop at room temperature.

Lastly, clean up is a breeze with our Cove dishwasher. Through my recent visit to Sub-Zero, Wolf and Cove’s headquarters in Madison, Wisconsin, I learned that I shouldn’t rinse the plates first because the Cove dishwasher is designed to attack proteins in the food. Just scrape the food into the trash and pop the dish in one of the adjustable racks. Trust me, one of the 43 spray jets will target the food and leave you with sparkling clean dishes! 

I hope that our weekly trip to the Farmer’s Market inspires you to create a routine that fills your body and soul. It’s one of the few times that Casey and I can spend uninterrupted quality time together. Unless we’re traveling, we always plan our Saturday plans around this fun tradition. And of course, our recent kitchen renovation certainly encourages us to spend more time in the kitchen. I think that the pups like that, too!

Tamara Gibson Photography

Farmer’s Market Vegetable Omelet
1 Serving | 10-15 Minutes Total Time

Ingredients:
2 Eggs
1 Garlic Clove, Chopped
3 Tablespoons Almond Milk
4 Teaspoons Olive Oil
1 Yellow Pepper, Diced
1 Tomato, Diced
1 Yellow Onion, Diced
Assortment of Fresh Herbs, Diced
Salt and Pepper

Instructions:
In a non-stick pan, add 2 teaspoons of olive oil over medium heat. Once warmed, add diced onions. Cook for 2-3 minutes until translucent. Add garlic and peppers and cook for an additional 3-4 minutes until soft. Simmer vegetables.

Crack two eggs into a medium sized bowl. Add salt and pepper. Add fresh herbs. Next add almond milk and whisk until combined.

In a non-stick pan, add 2 teaspoons of oil over medium to low heat. Once warmed, pour in egg mixture and let set until all liquid has hardened, roughly 4-5 minutes. Delicately flip the omelet and cook for an additional 2-3 minutes. Add vegetables to one side of the omelet. Fold over the other side and serve with leafy greens or sourdough bread.

Enjoy.