Our vineyard omelet: How to make this simple, soulful anytime meal
Vineyard work is tough no matter the season. But in the summertime, the meaning of tough takes on a whole new definition out in the fields – under the hot sun, the days are long and work seems that much harder with a bead of sweat down our backs.
So, we take extra-special care to provide our staff with a simple, soulful and nourishing meal after a rough day – and one that’s inspired right from our own land and labors. One of our favorites that we served just the other day is an omelet made with farm-fresh eggs, gently filled with shredded ham and cheese.
During this time of year, we pair it with a slice of hearty sourdough bread, cured olives and fresh grape tomatoes for a dash of acidity – as well as some color – on the plate. Then, we top it off with a glass of cool, crisp Riesling or rose (or maybe even one of each.)
An effortless, anytime dish
So why an omelet, well after breakfast? Personally, we feel that a light, well-made omelet is suitable for any meal – or even a late-night snack. The reasoning is simple, as is preparation. The ingredients work – effortlessly – especially when you avoid the common practice of overstuffing your omelet (it’s not a calzone or a pot pie!) Here, less is more.
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That rings especially true if the ingredients are just as soulful as the preparation. Local eggs yield a deep yellow. Local vegetables present a rainbow of colors. And local cheese creates memorable flavors. All in all, you’ll leave behind an empty plate without a bloat – just a satiated refuel.
Just what our employees needed
Our staff thinks so, too. “We need more eggs and more wine,” are the most common words we hear after dropping the plates of omelets to the table.
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Funny enough, it all just came about when we had nothing but fresh eggs right from the coop that morning, some hard cheese just begging to be grated, a few thin slices of smoked ham, cured olives and a handful of grape tomatoes pulled from the potager, still warm from the sun. Turns out, that was all we needed.
Here’s how to make it
- ½ t. Olive oil
- 2 Large eggs, from a local source if possible, whisked thoroughly with ¼ C. water
- 2-3 T. Smoked ham, sliced into thin strips
- 2 T. Manchego cheese, coarsely chopped
- ¼ t. Fresh Savory leaves, minced (or a pinch of dried savory), or any fresh herb
- Salt, Pepper
- Olives, sliced Grape Tomatoes for garnish
- Place an omelet pan or comparable frying on a low flame; drizzle olive oil in pan and distribute evenly on bottom and sides with your finger.
- When pan is hot, add the beaten eggs. After about 30 seconds, lay the strips of ham on one side of the omelet, followed by the Manchego cheese and the savory. When most of the eggs has solidified, ease a spatula beneath the other side of the omelet and when it is free, gently fold it over the side with the ham, cheese and savory.
- Carefully slide the spatula beneath the omelet to work it free from the pan and allow it to cook for just a minute or so longer.
- Transfer to a warmed plate, garnish with 3 – 5 olives and a sliced grape tomato or two. Serve with a piece of freshly baked sourdough bread immediately.