We harken back to our roots with this root vegetable omelette. This tasty take on a basic omelette
recipe can be served for four people at breakfast or supper.




3 McBride's Organic Farm parsnips (grated)
2 McBride's Organic Farm carrots (grated)
3T McBride's Organic Farm Italian Parsley (chopped)
1 clove McBride's Organic Farm garlic (chopped)
5 Ontario farm fresh eggs (beaten)
2T butter
1T olive oil

Gently cook - in covered pan - garlic, parsnips and carrots in melted butter for approximately 10
minutes and allow to cool. Stir in the beaten eggs and parsley and cook mixture in clean fry pan
with olive oil. When omelette is firm, turn over or brown under hot grill. When serving as an
evening dish a crisp green salad made from McBride's Organic Farm salad mix is a wonderful