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’…

062520111708

Prep:

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

062520111709

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.

062520111710

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

062520111711

Fold onto a plate and serve…….

062520111712

062520111713

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: