When I want a quick but tasty dinner and I’m not sure what’s in the fridge, I often think, hey I’ll make an omelette. That’s what I did tonight. I got home late after a conference. Memphis and the cats wanted their dinner, and Memphis had a play-date in the park she reminded me she couldn’t miss. I fed the beasts then made a quick salsa like so… I chopped up half a Spanish onion and two nectarines, squeezed the juice of an orange in, added a pinch of salt and half a teaspoon of the chile mixture I dried the other day in the dehydrator. I mixed it all together, then Memphis and I went to the park so she could play with her buddies.

When we got back, I heated up a little splash of good olive oil in a pan. Meanwhile, I chopped up some prosciutto and tossed it in when once the oil was hot. Then I quickly cut up some nice gruyere cheese into little cubes, gave the prosciutto a little stir, and cracked a couple eggs into a bowl and added a wee splash of 1% milk to the mix. I whisked the eggs with a fork then poured them on top of the prosciutto.

Here’s how I usually cook an omelette. I move the pan around to spread the egg all over the pan, then I push the edges toward the middle with a wood flipper. When the omelette is almost done, I add a little salt and pepper and toss the cheese cubes on top. I let it cook just a bit longer then I fold one side over then the other and slide that baby onto a plate. Tonight I smothered the omelette with my spicy nectarine salsa.

Yum.