Sweet and savory greet your morning with a relish of pickled blueberries, capers, and parsley to garnish your omelet. The versatility of pickled blueberries allows pairing with soft melted chèvre and lox–a combination that you can take to bagels, crackers and more.

Yield: 2-person omelet | Prep: 10 minutes | Cook time: 5 minutes

INGREDIENTS

5 eggs

¼ teaspoon salt

1-2 ounces of lox

2-3 tablespoons local chèvre

GARNISH

1 tablespoon Organic Pickled Heirloom Blueberries

1 tablespoon capers

2 tablespoon fresh parsley

DIRECTIONS

Prepare the garnish by roughly chopping the pickled blueberries, capers, and parsley together. Set aside.

Over medium heat, melt 2-3 tablespoons butter in an 8” skillet (if using non-stick only 1 tablespoon is necessary).

Beat the 5 eggs with salt. Pour into the warm skillet, shaking the pan until a light skin forms.

Using a spatula lift the edges and allow the uncooked egg to pour underneath the skin. When the top is only slightly undone and moist, layer the lox and cheese in the center of the omelet.

Fold 1/3 of an edge over the filling. Roll the omelet onto a plate, seam side down.

Garnish the top with the pickled blueberry relish.