Italian chefs make omelets too!
I purchased some nice imported Italian pancetta the other day. I featured the pancetta in a few nice recipes already. Pancetta is Italian seasoned dry cured pork belly. Pancetta is a gourmet bacon! The flavor and aroma is like no other bacon. Pancetta has a very rich flavor that is nice with eggs. American national brand lunch meat companies make pancetta, but it is nowhere near the high quality of real Italian pancetta. It does pay to go to a good Italian delicatessen to get the real thing, rather than settle for second best. The color of an omelette is a matter of personal choice. Light color eggs with no caramelization are preferred by many people. Many other people prefer a little bit of golden brown highlights on their omelets. I personally have no preference. I cook both omelets colors for this food site, just to keep both kinds of omelette fans interested and happy. Sometimes an omelette's flavor benefits by the the color of the eggs. For this omelette with Italian ingredients, a little bit of golden color adds a nice contrasting flavor that goes well with the tomato and pancetta. For learning how to flip eggs properly, place the heel of a loaf of bread in a small egg saute pan and start flipping the bread slice. The heel of a loaf of pullman bread weighs the same as 1 egg. Flip the bread by letting the bread slide forward in the pan and then using a pulling motion to arch the bread from the curved rim of the pan through the air to the center of the pan. Flipping the bread is actually done by using a back and forth motion and not a vertical motion. I can flip an egg in a pan that is set on a flat surface by using two fingers to pull the handle of the pan. The flipping is done by the curved rim of the pan causing the bread to fly with an arch like movement!
Omelet di Pomodoro Pancetta e Pecorino Romano: Place 2 eggs in a mixing bowl. A 2 pinches of chopped Italian parsley. Add 1 small pinch of basil. Add 1 small pinch of oregano. Add sea salt and black pepper. Add 1/2 tablespoon of milk. Whisk the ingredients, till they become blended. Heat a non-stick saute pan over medium/medium low heat. Add 1 teaspoon of olive oil. Add 3 tablespoons of chopped pancetta. Saute till the pancetta becomes a golden color, but not brown. Add 2 pats of unsalted butter. Add 1/3 cup of diced plum tomato. Saute till the tomato just start to become tender. Add the egg mixture. Even the edges of the omelette with a rubber spatula. When the bottom half of the omelette becomes firm, flip the omelette. When the omelette becomes fully cooked and firm, flip the omelette a second time. Sprinkle 2 tablespoons of finely grated pecorino romano on the omelette. Triple fold the omelette as the omelette is slid from the pan onto a plate. Sprinkle a couple pinches of finely grated pecorino romano over the omelette. Garnish with Italian parsley sprigs.
Practice makes perfect, when flipping eggs. Many omelets do need to be flipped twice, so the colors of the ingredients can be easily seen. Yum! Ciao Baby! ... Shawna
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