Sunday, September 1, 2013

Red Haven Peach Omelette


Peaches are in season here in northern Michigan and we have been eating them every day in every way. Today we made a 3-egg omelette stuffed with Tilamook sharp white cheddar, 2 Red Haven peaches sliced and peeled and julienned basil. Served with a side of local berries and Honey Rock melon and toasted sesame semolina bread spread with homemade strawberry preserves. It was a very good start to our day!