Recipe for a delectably healthy bone marrow omelette with tarragon and sheep milk cheese. An easy and delicious way to add nutrient-dense organs to the diet.
If bone marrow is not a food you’ve had the pleasure of trying before (it’s insanely delicious), take a quick peak at this recipe plus video lesson on how to cook bone marrow which will show you how to easily obtain and cook this nutrient dense Sacred Food that is a huge boost to the immune system! Once you’re convinced, you can try it in this amazing bone marrow omelette recipe!
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 bone marrow omelette 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 flavors, tucked neatly and sweetly into an envelope of savory pastured egg.
Here is the bone marrow omelette recipe with sheep milk cheese for you to enjoy all year long!
Want more marrow? Try this recipe for bone marrow custard too!
Bone Marrow & Sheep Milk Cheese Omelette
Recipe for a delectably healthy bone marrow omelette with tarragon and sheep milk cheese. An easy and delicious way to add nutrient dense organs to the diet.
Ingredients
- 2 eggs preferably pastured
- 2 Tbsp beef bone marrow take out of fridge 1/2 hour before cooking if possible.
- 1 Tbsp tarragon fresh or dried, roughly chopped or crushed
- 3 small slices raw sheep cheese or 1 Tbl feta crumbles
- 1 pinch sea salt
- ghee for cooking
Instructions
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Preheat a skillet on medium high heat & add 1 large tsp of ghee (I use an enameled cast iron skillet for cooking eggs).
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Beat 2 pastured eggs, add tarragon and a pinch of sea salt.
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When pan is hot enough, it will be slightly smoking, add egg mixture.
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Tip pan and use spatula to distribute eggs evenly and quickly.
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Add marrow & cheese, fold omelette over and slide onto plate.
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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 in the warmer months.
Where are the veggies?
Hi! I’m also wondering where does the marrow come from. As in, what types of bones??? I buy grassfed meat at whole foods and online. Just wondering what bones you used and how and where you got them … I also go on us wellness.com.
I haven’t ventured to make stock with anything besides pastures chicken! But I’m curious.
I even bought lamb shanks once hoping for marrow and was out of luck. Not sure what I did wrong or what bones to buy! Could you advise please!!
This sounds great. Is the bone marrow from previously roasted marrow bones? The recipe says “fresh” and in the photo it looks pink. If it is raw bone marrow, how do you extract it from the bones? Thanks for the recipe.
Oh, this looks just amazing. Trying it ASAP.
Kara, when you eat the marrow roasted instead of making stock with it, you get more of what makes it so wonderful – that great silky texture and subtle flavor. Nothing about the marrow will be improved by a trip through the stock pot, and once you cool stock, the fat rises to the top, anyway. Go ahead and enjoy this delicacy – your stock will be fine.
Mati, thank you so much for your answer! I am excited and will do this for lunch tomorrow! Yay!
I’m new to the traditional cooking scene and I am loving it! I’ve watched all your videos on how to make bone broth but I am a little unclear on the marrow part. Once you roast the bones before adding them to the stock pot you can remove the marrow to eat and it won’t compromise your bone broth? I am just trying to figure this all out :)… I have some bison bone marrow and I would love to try it, but I bought them to make bone broth and I don’t want to compromise my bone broth..thanks!!
Oh My Goodness!!! This looks devine!!! I can almost smell it! Can’t wait to try it…Mmmmmmmmmm.