Despite my repeated chiding to my kids that “he’s not my father”, I ended up preparing breakfast for my husband today with just some minimal sous chef assistance from his offspring. Kind of my fault — I suggested omelettes instead of the usual pancakes or waffles, which the kids could have cooked all by themselves. Oh well – the omelette turned out so yummy that hubby wanted another mini version of the original, which we photographed so I could write about it.
Layers of yummy ingredients
The trick, I think, was my secret ingredient. I had some chopped pancetta that I bought packaged at Trader Joe’s. So I sauteed that up until it was crispy and brown, rather than typical slab bacon or even sausage. Then I sauteed up a sweet maui onion in the reserved pancetta fat (Emeril would be proud). From there I sauteed up some baby spinach with a little olive oil and salt and pepper, being careful to drain any moisture at the end so the spinach didn’t make the omelette watery. And last, I had my daughter cut some grape tomatoes in half and I sauteed them briefly with a little salt and pepper just to soften them a bit.
For the eggs, I added a little milk and salt and pepper. I used a 10 inch non-stick pan on medium, pouring about 1/2 of the 9 eggs into it. I let it cook for about a minute and then started pushing the sides in to let the uncooked egg float to the outside. When the top had just a little bit of moisture left I started layering in the filling – first the pancetta, then spinach, tomatoes, and avocado and finally some shredded cheddar cheese. Then I folded each side in, cut it in half and we served it with toast and fresh cantaloupe and raspberries.
Verdict from the guy that’s not my father? Best omelette he’s ever had and he’s actually the expert omelette maker in our house. So I made him another mini-version which you can see pictured here. This one came out real crispy on the outside, more than the original. But he loved it this way.
Father's Day Omelette
Ingredients
- 3 eggs
- 1 tablespoon milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 oz diced pancetta I used the pre-chopped variety from Trader Joe’s
- 1 small shallot diced or ¼ cup diced onion
- ½ ounce fresh spinach leaves about a handful
- 5 cherry or grape tomatoes sliced in half or quarters
- ¼ cup shredded cheddar cheese
- ½ avocado, sliced optional
- Butter to coat the 6 or 8-inch omelette pan
Instructions
- Saute the pancetta in the pan you will use for the omelette – 6 or 8 inch saute pan will be perfect. Once crispy and tinged with brown on the edges, remove it from the pan and add in the shallot or onion to saute until translucent. Then, if you want, you can quickly saute up the spinach to remove a bit of the water from it so it doesn’t make your omelette soggy. If there isn’t much fat left in the pan, use a bit of olive oil. For the tomatoes, use them uncooked or give them a quick sear – they will taste great either way.
- Mix the eggs well with the milk and salt and pepper. Add a bit of butter to the pan on medium heat. When it is bubbling, add the eggs. Let them cook for about a minute and then start pushing the sides in to let the uncooked egg float to the outside. When the top has just a little bit of moisture left, start layering in the fillings – the pancetta, spinach, tomatoes and finally some shredded cheddar cheese if desired. Then fold up each side, slide the omelette right out of the pan onto a plate. Serve with toast and fresh fruit.
The second helping for Dad
So next time you get the urge for an omelette – good for breakfast, lunch, or dinner – change up one of the ingredients a little and see what happens. You might end up with something that’s OMG! Yummy.
Happy Father’s Day to all the dads out there!
I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!
Stopping by from SITS and almost sorry I did (I mean that in a nice way!) Five minutes after waking up this morning I went straight to work, no breakfast yet and that omlette looks AMAZING!
I’m jealous! We don’t even have a trader joe’s!
Visiting from SITS. We love omlettes for dinner also… does look yummy!
Visiting from SITS. That omelette looks amazing!!!!
Wow that looks good. Your blog is so lovely and easy to ready. Thanks for your sweet comment on my blog.
Hello yummy! That looks fantastic! Thank you for sharing! Stopping by from SITS!
YuM! That looks great!
Well I know what I want for breakfast now! That looks awesome and with the pancetta?? Heaven. I am so glad you were in front of me at SITS today!!
OMG, that does look yummy! Isn’t Trader Joes wonderful? I just had dinner…but since that is healthy, it really wouldn’t be that bad to go make this right now, right?
My post for Mom Sexy Prom 2010 is up! Come to the prom with me: http://lambaround.blogspot.com
i lovw omelettes. i can have them for dinner too. BTW, thanks for stopping by on my SITS day and making me feel special! Oh and thanks for the Kalbe recipe tips!
It does look OMG Yummy! Fred is also our resident omelette maker. It’s a great suggestion to jazz it up with savory ingredient combinations. For a Japanese version try using umeboshi and nori.
That’s a really interesting suggestion Cindy! For my readers that don’t know – umeboshi is a dried pickled plum that you can find in Japanese food stores. It is supposed to be really healthy for you because of it’s high alkalinity and is said to be useful to cure a hangover. Nori is dried seaweed and can also be found in Japanese food stores and often in the Asian section of your regular grocery store.
Very sweet!
Irene
Oh wow! This looks awesome! I fed my husband–CHEERIOS! hahaha
And your comment over at my place was hilarious!!!
And it is so true!
Thanks for stopping by Mommy Monolgues!
This sounds so yummy…I will definitely add it to my breakfast menu! I love the spinach and pancetta combo.
This sounds so yummy – I almost wouldn’t want to share…. hehehe!