Breakfast
May 7th, 2009 · No Comments · Posted in Blog
Protein power, with fresh chives
Raclette omelet with boneless pork chop and fresh chives from the garden.
Preparation time: 15 minutes
Shopping: none
I have an every-shrinking hunk of Raclette cheese still in the fridge along with a pork loin chop left over from our stir fry preparation the night before. I love bacon, but a little variety is nice, too. Pork loin definitely takes breakfast to a new level.
Raclette is an excellent melting cheese. We normally buy part of a wheel in the winter to set before the fireplace for a simple meal in the Swiss farmer tradition. It’s pretty darn good as a slicing cheese as well. Grated into an omelet, it brings a ton of earthy flavor. We are glad for this time of year, when we can walk out the door and harvest fresh chives from the garden. They’re in bloom now, too, which makes the trip even more worthwhile.
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