Omelets

It is safe to say that I have been on a creative roll lately and have made omelets that look like all sorts of things. Just this morning, I added goat cheese, pancetta and mushrooms to it and turned it into something resembling crepes. An egg crepe. Doesn’t sound that impressive but it was pretty decent. Can’t really go wrong with those ingredients, no matter what it ends up looking like.
Othertimes I only added pancetta or only goat cheese with dill, whatever was on hand. When making omelets, it’s pretty much clean out your fridge morning. So efficient….
Here’s how I made this one.

Serves 1 or 2, if you are not a greedy bastard

2 eggs
½ cup of sliced mushrooms
¼ cup of diced pancetta
1 chunk (about 2 tablespoons) of goat cheese, crumbled
1 tsp olive oil
Pinch of salt

Heat the oil in a pan over medium heat and add the pancetta until it starts releasing its fat. Add the mushrooms and sauté for a couple of minutes, until both the mushrooms and pancetta are golden. Scramble the eggs in a bowl and add the salt before adding the mixture to the pan. Swirl the pan around so the eggs are evenly distributed over the cooked mushrooms and pancetta. Add the crumbled goat cheese and cook the omelet over medium-low heat for about 5 minutes or until the eggs are no longer runny. Fold the omelet in half, or however many pieces you can since it might break, and serve.

What I devoured this morning

 

 

From a couple of days ago - the rolling was fun and looked pretty darn impressive - the inside was full of surprises