This winter while in Chicago I had one of the best breakfasts I’ve had in a long time at Jam. We ate there for Michael’s birthday and indulged only because it was a special occasion (we were still stuffed from pulled pork sandwiches from the night before). Tommy and I both had the best intentions to order the oatmeal but couldn’t help but order the Spanish Omelet. We simutaniously drooled over how good the omelete was (while Michael spent his time smearing marshmallows on his chocolate birthday pancakes). The omelette was perfectly savory – filled with crispy chorizo, melted goat cheese and tangy roasted red peppers. I dreamt about it for many days afterward. The stars aligned when my friend Tim called and told me he was going to deliver fresh eggs from his urban chickens. I immediately started to think about the omelet in Chicago and thought it would be the perfect use for the special eggs.
Tim has quietly been contributing to my world in Greensboro since I moved here – from granting me a pretty spectacular professional development opportunity with American Express to courageously assisting in outreach efforts with my previous work. The gift of eggs is just another example of his family’s generosity. Thank you Sidney, Max, Nancy, Tim and the Happy Hens!
I used the ingredients from Jam’s Spanish Omelet as the inspiration for my omelette but substituted a few ingredients I had leftover from Oscar Night Paninis. I used chorizo (which I crisped up in a skillet), fontina cheese, roasted red peppers – and parsley and green onions to garnish. You can either use 2 or 3 eggs depending on how hungry you are (my Happy Hen eggs were more yellow than I’ve ever seen!). Martha Stewart has a great tutorial on Omelet 101 which I found extremely helpful. Check it out here and use it for your next omelet adventure. Next time you are at the Greensboro Curb Market – or strum up some generous friends with urban chickens (you can start by becoming a fan of the Gate City Cluckers on Facebook if you are in Greensboro) – grab some local eggs and make an omelet. You won’t be sorry!