Just to kick off the day correctly…

Workout done, after coffee and a snack. Caught up on work emails before and during this time, as well.

Then, time to set up the energy for the rest of the morning!

  • 2 eggs
  • 2 tablespoons half-and-half
  • Scattering of pancetta
  • 2 mushrooms, sliced
  • 2 tablespoons of shallot confit
  • 1 diced Calabrian chili pepper
  • Handful of baby spinach
  • Splash of dry vermouth
  • Shredded Bourbon Gouda
  • Salt and pepper to taste

Eggs and half-and-half well mixed and set aside until the filling is close to done.

Pancetta started over medium high heat and fat rendering out when mushrooms go in, followed by the shallots. Allow to start to brown, then add the pepper.

Once this also starts to brown, start the omelette in a second pan (I use a good sized pan for the sauté, to give everything room and avoid stewing), salt and pwpper to taste, then toss spinach into the filling pan. Let it get a little seared, then splash with vermouth to add a depth of flavor and help wilt the spinach with the steam.

Flip the omelette, sprinkle with a third of the gouda, then add the fillings on one half, top with another third of the gouda, and cook as desired before placing on the plate and topping with remaining cheese.

Nice background heat from the pepper, richness from the dairy and pancetta, and a bit earthy from the greens and mushrooms.

Tight lines.

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