Saturday, October 1, 2011

Adventures in Omelette: Italiano

If all my other adventures in omelette haven't been true experiments (and they are - trust me), then this one takes the cake.

What if I took one of my favourite cultural combinations of ingredients, and decided to pretend my next omelette was a pizza.  

That sounds bad.

One overripe tomato which desperately needs using, and a handful of olives left at the bottom of the jar...
equals an Italiano pizza omelette.  Really, I had no choice if I wanted to get my weekly omelette in.

These are home made olives, i.e. we grew them on our tree, and my Nonna fixed them so that they actually taste nice.

[Have you ever eaten an olive straight off the tree?  Mouth. On. Fire.]

I like to put chopped olives and overripe tomatoes in lots of different things:  Tuna and Tomato Salad, Tomato and Cucumber Salad, Lunchtime Penne with melted Mozzarella...

I guess what I'm saying is that with this omelette adventure - I'm not being very adventurous.

See that fresh green stuff?  That's oregano from the garden.  My pièce de résistance.
I'm working off the assumption that adding fresh herbs to a dish will save it from...any culinary disasters.

Crunch time!

Having absolutely no idea what I was doing, all ingredients managed to find their way into the pan.

[I'm still thinking pizza here]

At this point, nothing remarkable happened which is why there are no more photos of the cooking process.

After about five minutes of cooking on a low heat, I tentatively poked around at the edges of the pizza omelette and decided there was no way this thing was going to flip over on the other side.  Help.

But wait, this is where I remember a little gem of omelette wisdom I picked up off the World Wide Web:  there are other ways to cook an omelette - i.e. without flipping it.

When the top had hardened slightly, and the mozzarella had melted nicely, I cut the omelette into quarters and carefully lifted the first two out of the pan.

This happened:

I call it The Mozzarella Effect.

To finish the cooking process, I dumped the last two quarters on top of the first two, sandwiching the 'uncooked' sides together.  Theoretically, the heat generated by the quarters of omelette is enough to leave you with a suitably gooey and moist end product.  Theoretically.

It worked for me.

The Italiano omelette is hereby the best omelette I have tasted so far.

Cheesy, tasty and very, very rich.  Perfect on a few slices of rye toast.  Mmmmm.


  1. 3 eggs, corriander, spring onion, & chicken omelette for lunch the other day. I thought of you!

  2. You legend. That sounds real tasty.


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