I woke early, for no apparent reason, so I found myself quite hungry by the time the first mug of coffee had kicked in. Long week, full of stress and challenges, so it was time to relax into a nice bit cooking … followed by a good bit of eating.
- 2 eggs
- 2 tablespoons of sour cream
- 2 large Crimini mushrooms, in thin-ish half slices
- Quarter of a yellow onion, thinly sliced
- Calabrian pepper, minced
- 2″ piece of Spanish chorizo, in thin wafers
- 2 pieces of bacon, chopped
- Handful of spinach
- Shredded cheese of your choosing
- Tablespoon butter
- Salt and pepper to taste
Start by rendering the bacon until almost browned, adding the chorizo halfway through. Once that all had a good sizzle going, add the mushrooms and onions, then sauté until everything is nicely browned and onions show consistent caramelization.
Toss in the minced Calabrian pepper, then cover with spinach and gently toss to wilt.
Move this all to a bowl, butter the skillet, and start the omelette. Mix the eggs and sour cream, until evenly and thoroughly integrated, then pour it into the hot pan.
When it has been flipped, lightly sprinkle with cheese, then add 3/4 of the cooked filling.
When the second side is ready, slide it into the plate, folding over the unfilled side, then top with a pinch more cheese and the remaining filling.