Rustic Pancetta & Porcini Omelet

 

Second month into the #Charcutepalooza event on twitter,  and I now have about 5 lbs of nicely cured Pancetta to play with, it occurs to me I also have some porcini mushrooms as well as some sun-dried tomatoes waiting to be used.

Omelet time!

First the filling:

Beginning with a small end piece of the Pancetta, I chop it up into small (1/4” –1/2”) cubes, and put them into a cast iron skillet on medium heat. While the pancetta is cooking, I take the dried porcini mushrooms and the sun dried tomatoes and put them into a bowl of water to reconstitute.

After they have softened a little, I drain the water and put them on the cutting board to chop.

Now that the pancetta has had a chance to cook a bit and the fat has started to render out of it, we will add the chopped tomatoes and mushrooms right into the skillet with the pork.

You might notice i added a 1/4 stick of butter in there, just to help the ‘maters & ‘shrooms get a little happier. After everything has sauteed together for a bit, take out about 1/2 cup of the filling mixture and set aside.

Now for eggs.

No nonsense, just 4 eggs well mixed in a bowl, and then dumped unceremoniously on top (you can do it with ceremony if you prefer)

While the omelet is cooking occasionally raise the edges around the omelet and let the uncooked eggs from the top drain underneath. This will help the omelet to cook quicker and more evenly.

Once most of the omelet has set, it is time to flip. Again – nothing fancy, this after all a rustic meal – flip one half over onto the other half.

Grab your plate, and some garish, and it is time to eat.

Use that 1/2 cup of filling to drape across the top.

 

Hope you enjoyed my breakfast.

 

Sir Porkalot