Wow! It’s been forever since I have posted. Sorry about taking so long to put one up. I know you all hang on my every word (for those that might not know me, I can be just a wee bit sarcastic, it comes in my job description). This is a post I have been meaning to make, but just haven’t had the energy to do so. Since my wife is kicking my rear end in the blogging department, I figure I need to step it up. So here goes.
I was making breakfast on Saturday morning: eggs and bacon for the kids, omelets for the adults. I finished making a three cheese omelet for the wife. After serving it, I decided I wanted something a little different myself. Inspired by Bob Cobb, who invented the Cobb salad from stuff he had in his restaurant, I went rummaging through my refrigerator and came out with some very different omelet ingredients.
1 tbsp of cold water
2 tbsp stick butter (you can use a cooking spray, but eggs and butter are meant for each other)
1/4 cup feta cheese
4 tbsp grated Parmesan cheese, split into half
1 slice of Provolone cheese cut into half (can use mozzarella cheese)
2 strips bacon, crumbled (you can substitute turkey bacon)
1 green onion
Pinch of salt
4 turns fresh cracked black pepper (1/4 tsp)
1 handful baby spinach leaves, washed and dried
8″ – 10″ saute pan, non stock preferred
Start by cooking your bacon like you normally would and crumble. Julienne cut the green portion of your green onion. Crack the eggs in a large glass or bowl, add water, salt, black pepper and scramble thoroughly with a fork. Don’t use a whisk. The whisk will add air to the eggs and, for an omlette, you don’t want that. Heat your pan on medium – medium low (4 on my stove top) and add the butter. When the butter is melted, add the egg. Let the egg start to cook on the bottom, about a minute to a minute and half. Turn the heat down one notch and start to tilt and slowly swirl the egg around the pan. Allow the egg to start to cook about three quarters on an inch up the side of the pan. Keep swirling until the egg is mostly cooked on top. You may have to set the pan on the heat for a minute to heat the sides. Turn the heat down another notch until the egg is thoroughly cooked. Keep in mind that I can’t stand over cooked eggs. I have a hard time with crunchy, over cooked eggs. If you like that, keep the heat up to three. (A traditional French omelet will leave the top a little underdone, but with salmonella, so you may want to stay away from that.) The rolling will pull the egg away from the bottom and the sides of the pan.
When the egg is done to your liking, lay your provolone cheese inside on one half of the omelet. Spread your feta and bacon over top of the provolone. Place your spinach over top and sprinkle with half of the Parmesan cheese. Now most people will have you flip the omelet in the air. Not I. Just take your spatula (a nice wide one, if you have one) and fold almost in half. I like to have the spinach peeking out (maybe I have OCD tendencies after all). Slide the omelet onto a plate, sprinkle with the remaining Parmesan cheese and green onion and, serve.
The great thing about this omelet is the freshness of the spinach. To be frank, I really am not a big fan of cooked spinach. It’s good in small doses, like in a lasagna, but it tends to be too bitter when eaten as a side. I can’t say the same about fresh spinach. This dish has all the freshness and crunch of the raw spinach with the delicious blend of the three distinct cheese. It has become a hit with the wife and even some of the kids!
Once you learn how to make an omelet, the world, or at least the world of flavors, is at your finger tips. The great thing about them is that the egg is pretty neutral. You can go with many themes of flavors. You can do a basic, traditional cheese omelet. You can add fresh spices to egg right before it’s finished cooking. I’ve made what I call my BCT omelet (provolone, Parmesan and, bacon topped with two or three slices of fresh tomato). Experiment with your omelet and it’s flavors. Find what you like and share it with those around you!