Saturday morning Omelette

25 Jun

It’s been a long time since I’ve made an omelette. Omelettes are not common faire here in Czech Republic… a country where meat and potatoes are the gastronomic standard. Here’s how I like em’…



  • julienne onion
  • julienne smoked pork loin
  • macedoine tomato
  • minced clove of garlic
  • basil chiffonade
  • grated cheese
  • whipped eggs


Saute the meat with the onions and add the garlic when the onions start to tender.

Once the garlic starts to tender add the tomatoes and the basil and salt and pepper to taste.

Immediately add the eggs. Do not overcook the tomatoes.

Once the edges start to cook, gently lift with a spatula to let the liquid pass underneath.

Do this all around until most of the liquid is cooked underneath.


Flip and top with the shredded cheese. I used a blend of fresh Eidam and Parmagiano.


Fold onto a plate and serve…….




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