This Jersey diner staple is actually very easy to make at home! And you can customize it with whatever filling YOU want! I happen to love eggs for breakfast because I think they’re a great “vehicle” for getting your veggies in! Something about having them wrapped in a fluffy egg “pancake” makes them easier to eat! I actually learned how to do this from watching the kitchen ladies at Rutgers. Perhaps not the best culinary school, but simply paying attention will get you pretty far in life!
We start with some basics like a small 6 or 8 inch saute’ pan. From there I rendered some pancetta that a friend made for us; but if you’re vegetarian, you can skip the meat altogether and just start with some olive oil in your pan.
Then we add in those veggies! A bit of onion will go a long way, and if you’re using the pancetta, you won’t need to season your veggies because there’s a lot of flavor and spices in the meat. Finally we add in what LOOKS like a lot of spinach, but it’s actually only half of what we’re supposed to be eating in a day, and it wilts down to almost nothing! This next part is the one I always messed up as a kid….I would try to put the eggs on TOP of the filling and hope they miraculously end up in the middle. But no. Slide your filling out of the pan and onto your plate and let it just rest there for a few. You’ll heat it up again before you’re done.
Then I make that egg “pancake”. Just carefully moving the cooked egg to the center and letting the raw egg take it’s place until you have a mostly even, circular, cooked egg. That’s when we add in some cheese (if you want) and your filling! Use a spatula to fold it over itself and slide it onto a plate! Look at you getting those veggies into your body right off the bat! Plus, people who eat a savory breakfast are less likely to eat junk during the day versus people who eat a sweet breakfast. So you’re already doing double duty in the healthy department!
Watch the video and try it at home this weekend!
1/8 C. diced pancetta (omit for vegetarian)
1/8 C. diced onion
1 C. spinach (trust me here)
1/8 C. goat cheese (or cheese of choice)
1 Tbs. olive oil
salt & pepper
Toast or breakfast potatoes for serving
Heat a 6 or 8 inch saute’ pan over medium heat. When the pan is hot, add the pancetta and render out the fat. When the fat coats the pan, add in the onion and continue cooking together for 2-3 minutes.
Add in the spinach and allow to wilt, about another 2 minutes. Remove the filling from the pan and set aside on a plate.
Scramble the eggs in a bowl. Heat the pan again and add the olive oil. Pour the eggs into the pan and season with salt & pepper. Allow the edges to begin to cook. Use a spatula to gently push the cooked edges towards the center and tilt the pan so the raw egg fills in the gaps. Continue this way, working around the pan evenly until all of the egg is cooked and you have an egg “pancake”.
Add the cheese down the center of the egg. Then add your filling. Use the spatula to either fold the omelette in half, or into thirds. Slide the omelette onto a plate and serve with toast or breakfast potatoes for a gluten free option.