THE SWAMP MILKWEED KITCHEN

4. A FINE SPINACH OMELETTE

This is what I’ve assembled after staring into the fridge for a minute or two.  Can’t wait.

• easy garlic & arugula pesto

• fresh spinach

• Michigan grown mushrooms

• local bacon

• eggs from our girls

• Corine’s Pepper Sauce

• fresh local blueberries & cherries

• two Firehouse crackers

• red onion

• salt & pepper

First job is to chop up the spinach a little, slice the onion translucent thin and whisk the eggs (not too much air).

I’m using some goat yogurt as well.

Now I want some crisp bacon and will retain the drippings for the onions.

Like this.

I’ve added the mushrooms. Need some nice caramelization.

Now I’ll add dollops of garlic and pesto.

At this stage high heat is no longer your friend. Take care not to scorch the garlic and pesto -remember that the pesto is loaded with cheese.

Add a nice dollop of yogurt.

Stir well while carefully putting back some heat for a few seconds.  This looks perfect!

Add and toss spinach.

Add some salt.

Break up the bacon and fold into the mix.

Toss, cover and set aside.

Wipe out the skillet with paper towel.

Prepare your pan with EVO or whatever and bring up to as high of a temperature as possible without burning the fat – it wants to shimmer in the skillet.

When I do eggs I love this two fisted pan. It’s got a lot of control and can easily be used like sluicing for gold in a river. I can work over the highest heat without scorching.

Before the egg is thoroughly cooked, add the filling. Once it’s folded it will quickly solidify.

Fold and lay on some Corine’s or something or nothing. Sometimes I choose to fold in half and sometimes not quite half. This filling looks so yummy I wanted to see it on the plate.

Salt & lots of freshly ground Tellicherry.

Can’t wait.

Trust me. Way good.

MORE SWAMP MILKWEED SESSIONS

1. easy garlic

2. arugula pesto

3. an irregular egg sandwich

4. a fine spinach omelette

5. a speedy salmon salad

Thanks for visiting with me.

Paul V’Soske

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