After walking the goats for two hours plus, a hearty lunch was the thing that kept me going for the rest of the day.

Lucile knows how to cook hearty. Whole grains, meat, cheese, and bread were always on the menu for every meal (did I mention all of this was organic, too?)

This lunch was no exception, fueling me for another two hour round of goat walking soon after the morning milk and walking.

This omelette is gooey, it's cheesy, and it's seasoned with love from produce from a friend's farm down the road. Served with herbed riced cooked in whey, this was a perfect filler for a sandwich with my home baked gluten free bread an sirracha sauce.

Lucile's Omelette
6 free range, organic large eggs
2 by 1 inch block of organic goat cheese
Handful of organic arugula, roughly chopped
Pinch of organic parsley and/or cilantro, roughly chopped
2 organic garlic cloves, minced
Coarse sea salt and freshly cracked pepper, to taste
Organic olive oil

1. Heat oil in large skillet on medium low heat and add garlic until fragrant
2. Add parsley and arugula until wilted
3. Mix eggs in a separate bowl and pour onto skillet
4. Leave to cook until its set on the bottom and starting to set on top
5. Cut the goat cheese in thick slices and cover one half of the omelette
6. Flip the side of the omelette that does not have cheese onto the cheesy side
7. Only cook for a little longer, you want the inside to be a little runny and don't want the outside portion to brown.

Herbed Rice
2 cups organic Arborio white rice
1 cup organic goat whey
Tablespoon of organic butter
pinch of organic fresh thyme, chopped
Pinch of organic fresh chives, chopped
Sprinkle of herbs de province
Sea salt and pepper, to taste

1. Heat whey until simmering (don't completely boil or else it will go bonkers, get foamy and overflow!)
2. Add rice, herbs, and butter and stir with a wooden spoon
3. Let simmer uncovered until absorbed, about 20 minutes. Stir constantly and make sure it doesn't stick to the bottom of the pan
4. Season to taste