I remember well from my days as a culinary student the importance of making a perfect omelet. It’s always on the final test! If you are out of practice, feel free to make scrambled eggs, topping them with the colorful vegetable mixture. Use two eggs for smaller appetites and three for heartier ones.
- 1/3 cup diced pancetta or bacon
- 4 to 6 large eggs, preferably room temperature Coarse salt (kosher or sea) and freshly ground black pepper
- 3 tablespoons extra virgin olive oil, divided use 8 ounces cherry tomatoes, halved
- 2 cups fresh baby spinach leaves, loosely packed
- 1/4 cup kalamata olives, pitted and coarsely chopped
- 3 tablespoons fresh flat-leaf parsley leaves, coarsely chopped
- 2 teaspoons chopped fresh mint or chives 1/4 cup crumbled feta cheese
Crack the eggs in a bowl (2 or 3 per omelet) and whisk them until frothy with salt and pepper.
Heat an 8-inch skillet over medium heat. Add 1 1/2 tablespoons of olive oil. Add the spinach, cherry tomatoes, kalamata olives, and herbs. Sauté until the spinach wilts. Transfer to a plate and keep warm. Add 1/2 tablespoon of olive oil to the oil remaining in the pan.
Pour in half the whisked eggs for one omelet. Let the mixture set for a minute or two. You have an option to keep it like a plain crepe or give it a little stir with a fork or rubber spatula to make it more like a classic omelet. Cook until the eggs are barely set (do not allow them to brown). Transfer to a plate. Quickly cook the remaining egg mixture in the remaining tablespoon of olive oil using the same method. Top each omelet with half the veggie mixture and sprinkle with the crumbled feta cheese. Fold in half to serve.
Serves 2 — Recipe adapted from gypsyplate.com