THE FARMER'S WIFE'S OMELETTE
(serves 4 - 5)
Antonio Cacace, owner of La Bella Italia, specialty Italian food store in Petone, cooked this family recipe for me once and I loved it. It is a cross between a frittata and an omelette. It is excellent shortly after it is cooked but equally delicious cold the next day.
4 large eggs
35g (1/2 cup) finely grated Parmesan
1/4 tsp freshly ground black pepper
1 tsp extra virgin olive oil
600g buffalo mozzarella (diced)
25g Parma ham (pulled into strips)
25g gorgonzola (chopped)
3-4 small rocket leaves (or in summer, basil leaves) (roughly torn)
- Into a medium-sized bowl break eggs and beat just to combine. They should be loose as opposed to holding froth. Add Parmesan and pepper and stir till combined.
- Place a non-stick frypan (17cm diameter) over a medium-low heat. Add oil and heat pan to hot. For ease place a SimmerMat under frypan.
- Pour in eggs and leave for 8-12 minutes till omelette is golden brown on its base but still wobbly and slightly raw on top. Keep checking base and reduce heat if base is becoming too brown too early.
- Layer mozzarella, ham, gorgonzola and rocket (or basil) down the centre of the omelette. Fold one-third of omelette over towards the centre half-covering the filling.
- Fold the opposite third across towards the centre so the 2 edges are just overlapping. Using 2 spatulas, turn omelette over to finish cooking the folded side or alternatively, if pan allows, place it under a hot grill for 2-3 minutes.
- When omelette is at room temperature or cold slice into portions and serve.