Chop your veggies, in whatever ratio you prefer. These veggies will be sautéed and cooked directly into the eggs, so you don’t need to worry about proportions. Mariano uses about half a bell pepper, 3 stems of asparagus, 2-3 stems of green onion, and about a quarter of a large zucchini for 5 eggs.
In a small bowl, beat 5 eggs together with salt, pepper, and several spoonful’s of freshly grated Parmigiano-Reggiano cheese. You can also opt for a blend, or any of Parmigiano-Reggiano, grana Padano, and pecorino cheeses as well. Beat the egg mixture until mixed well and homogenous.
With a good glug of olive oil (to prevent burnings), sauté your veggies over medium heat. Add about a half tablespoon of butter here for some extra flavour. Once lightly golden, remove from the heat and add your egg mixture.
Using a spatula, tilt the pan and pull sheets of egg curd in, so that the uncooked egg runs into the empty spaces and begins to cook. Make sure your heat isn’t too high for this, as you don’t want to overcook or burn the eggs. You may see some browning here, but that will be from the sautéed veggies and olive oil, not the eggs. The goal is to make something that loosely resembles an omelette.
Once the egg is cooked to the point where it no longer runs, you may flip the egg however you feel is best. Mariano likes to cut the omelette in half, and flip each piece with his spatula, one at a time. Once flipped, you can keep the pan off the heat, as they will finish cooking on their own.
For the sides, slice up some Capital Back Bacon in ¼ inch slices, and pan fry with a small amount of olive oil until browned to your liking. The meat is naturally smoked and fully cooked, so you only need to heat it through and get some colour on it for extra flavour!
Slice up a Roma Tomato and season with a light pinch of salt. Toast 2 pieces of whole wheat bread with some butter or jam, and slice a wedge of orange for yourself as a wonderful palette cleanser!
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