Spaghetti Camp Episode Three: Jack's Omelete

Happy twilight Night Owls, and welcome to The Spaghetti Camp Podcast. For those who don't know, this is Spaghetti Camp. If you want to stay in the know, follow us on Instagram @spaghetticamp. You can find the creator of the recipe, Jack Nahigian, at www.nahigianart.com/

Today, we have a scrumptious snack to have while watching your movies; a delicious omelette. The omelete, one of the quintessential breakfast items. With its origins that go back to ancient Rome and medieval France, the omelete has been a staple for a long while. Fun fact: a Japanese omelete dish named omurice is runny omelete folded into itself and served over rice. Enjoy!

Omelete (Omlette)

Ingredients:

Egg Base:                                                                                                                Filling and Toppings:

2 whole eggs                                                                                                         3-4 Slices Prosciutto

small sliver of butter                                                                                                Hand-full spinach

Hand-full shredded Mexican 4 cheese blend                                          One green or red bell peppers

                                                                                                                       A few sprigs of chives to taste

                                                                                                                      A pinch Mediterranean sea salt

Cooking:

1. Crack and whisk the eggs together in a bowl with a fork
2. Heat a skillet on low, then melt the butter
3. Thinly slice the prosciutto, spinach, and bell pepper, and place them and a pinch of salt into the whisking bowl
4. Pour your egg mixture into the skillet
5. As the egg mixture sets, take a rubber spatula and begin to create the omelete by 'bunching' the sides (tilt the pan as you do this)
6. Add your cheese, then place a cover on the pan to finish cooking
7. Once the omelete is set and the cheese is melted, fold the omelete and cover with thinly chopped chives