Bone Marrow Omelette with Tarragon & Raw Sheep's Milk cheese

Sometimes, creating a great meal is as easy as putting your favorite ingredients together.  It doesn't always work out but when it does, my goodness! The return on time invested is worth it's weight in gold.  That is exactly what happened with this divine dish I have been happily making for my family. Breakfast, lunch or dinner, this one is a hands down winner!

The best part about this recipe is that it was inspired while roasting bones for making beef broth, something I do every few weeks.  The marrow yield from my bones was extraordinary and since we could not eat all that marrow at once we stored it for later use.  The next day I got to thinking about how amazing that creamy, silky, delicious marrow would taste in an omelette, my idea of the perfect food - nutrient dense, texturally seductive and delicious.  Here is the end result of my successful experiment. I think you will really enjoy all of these favors, tucked neatly and sweetly into an envelope of savory pastured egg.

Bone Marrow Omelette with Tarragon & Raw Sheep's Milk cheese
2 fresh pastured eggs
2 TBS fresh Beef Bone Marrow (if you have had the marrow in the fridge, take it out to room temp 1/2 hour before if you can)
1 TBS fresh (or dried) tarragon, roughly chopped or crushed
1 TBS crumbles or 3 small slices of raw sheep's milk cheese (i LOVE feta in this)
pinch course grey sea salt
grass fed ghee for cooking




1. preheat a skillet on medium high heat & add 1 large tsp of ghee (i use an enameled cast iron skillet for egg making)
2. beat 2 pastured eggs, add tarragon and a pinch of sea salt
3. when pan is hot enough, it will be slightly smoking, add egg mixture
4. tip pan and use spatula to distribute eggs evenly and quickly.
5. add marrow & cheese, fold omelette over and slide onto plate.
6. serve alone or with accompaniment of your choice. we love roasted root vegetables in winter or a salad of greenhouse sprouts dressed with olive oil, meyer lemon juice, salt & pepper

enjoy!