A little something, to make up for mowing, etc, on a day of PTO.
- 2 eggs
- Tablespoon yogurt
- 3 slices dry Italian salami
- 3 slices peppered salami
- 3 slices Calabrian salami
- 1 thick slice bacon
- Half yellow onion
- 2 large baby Portobello mushrooms
- Cup of baby spinach
- Splash of vermouth
- Teaspoon roasted, minced garlic
- Shredded, aged cheddar
- 1/2 teaspoon butter.
Cut all of the salami into wedges, like six miniature pizza slices per piece. Also cut the bacon into 1/4″ squares. Put all of them into a pan on medium-low, to slowly brown them and render out their fats.
As the meats are browning, cut the mushrooms into thick slices and the half onion into thin trips.
Once the meats are starting to brown, add the mushrooms and onion, and toss to coat in the rendered oil.
Continue medium-low until the onions caramelized.
Add the garlic, stir it in, then the baby spinach.
Let the pan warm back up, then give it the splash of vermouth and immediately cover.
Let the steam wilt the greens, then stir in until they get a bit glossy.
Whisk together the eggs and yogurt.
Remove all fillings to a bowl, once the spinach is all well wilted and glossy, and cover to keep warm. Wipe out any food bits left in the pan, then add half the butter and swirl to coat the pan.
Pour in the eggs, swirling slowly so that it firms up in an even layer, across the entire pan. Once the first side is browned, carefully flip, then load up 2/3 of the filling and the same proportion of the shredded cheese.
Leave it to brown the new underside, then slide out onto a plate, fold over the unfilled half to close it up, and add the remaining filling and cheese to the outside.
Then … enjoy.
Tight lines.