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.
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
- 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
- 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.
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!