Though it might not seen like it on this blog, Mr. L does cook. Quite well actually. And often. While I may put a meal on the table many days a week after pouring over recipes, researching ingredients, long hours roaming the isles of the supermarket, it's usually Mr. L that will whip something up for us on those nights where I'm too tried to even think about cooking. And he is the designated breakfast cooker. While on weekends I may make a mean English Muffin or bowl of cereal, he is the master of all things eggs.
Mr. L's cooking is a bit different than mine. He doesn't use recipes. He doesn't measure. He doesn't spend hours thinking about a dish. He's hungry, food needs to be on the table so he concocts something. Drives. Me. Insane. I just can't cook like that (yet anyway). I have many photos of these awesome dishes he's served but alas, his "I just put some of this in and we had some leftover that and here eat it, it's good" doesn't usually translate well into a recipe for my blog. I feel very bad that his creations haven't made my blog yet. So when he made this dish for breakfast the other day I asked a TON of questions. I followed him until I got something that I could actually follow again myself. It was simple. It was good. And I didn't have to lift a finger to make it, all pluses is my book
MR. L'S BIG THICK OMELET
4 extra large eggs
1 tablespoon Tabasco Sauce
a pinch or two of ground pepper
1 thick slice pancetta, diced
2 small slices Honey Baked ham
2 tablespoons butter
1/2 cup grated organic swiss cheese
Lightly mix the eggs in a small bowl. Add the Tabasco sauce and ground pepper. Mix.
Melt the butter over medium low in a stainless steel frying pan. Lightly fry the pancetta and ham until they get crispy and are heated through. Set pan aside on low (keep warm).
Pour the egg mixture into a 10" frying pan over medium low and cover. Cook until egg mixture is cooked all the way through, browned on the bottom and the eggs have risen approximately 1/4 of an inch.
Turn heat to low. Drain pancetta and ham mixture on paper towels, then scatter on top of the egg mixture in the pan. Distribute swiss cheese evenly on top. Cover pan again until cheese melts (approximately 1 minute). Mixture can be served open faced or slightly folded over omelet style as shown.
Salt to taste. Serves 2 (or one hungry person).
Note: That much Tabasco might be too much for some so use the hot stuff to your taste.
Note: Mr. L used leftover Honey Baked ham from Christmas. It was the same thickness as the pancetta which made for a nice presentation.
Note: If you want the pancetta mixture to be integrated with the eggs, add a few minutes before eggs set. I kinda liked the way it was just a filling in the omelet.