Recipe: The Perfect Omelette. For David Greenaway.

So I have started to post my recipes with photos but because I decided to make this in the morning when my brain was not firing on all cylinders I didn’t check to see if my camera was at the right aperture settings. I came away with messed up photos, so this week I will update this with the proper photo within the next few days. This is the first of my recipe dedications, it goes out to a man who contributed to the campaign in the early days and who doesn’t necessarily remind me of omelettes. Dave Greenaway you are perfect just the way you are, so here is to you. A perfect omelette.


3 Eggs

3 strips Bacon(Smoked, cut width wise 1/2 inch slices)

1/4 yellow pepper(diced)

1/2 Red Onion(Rough Cut)

1/2 cup goat cheese

1 pinch red chili flakes

sea salt


sour cream

Aged Balsamic Vinegar


In a oiled pan on medium heat add your bacon and render the fat. While you wait for that beat the shit out of/whip/massacre/spit on the corpse of your eggs. You want to inject as much air into those bad boys as you can because that is what makes an omelette great. Then add you, red chili flakes, onions and peppers to the rendered bacon and fat. You want to just get these sweated and releasing their natural juices. You then add your eggs by pouring them over the sautéing contents of the pan and let the omelette begin to set up as the bottom sets you tilt the pan an allow the excess egg run to the corners of the pan. The heat of the pan is a big deal and sometimes finding the heat on your own stove top is a matter of trial and error. You want to be able to cook the egg and have it set up but also not singe the egg. It’s fine balance but once you find it you will pull off some amazing feats of omeletting. When the egg has set up and the wet top of the omlette begins to firm up from the ambient heat add your goat cheese, which should melt relatively quick. Carefully fold your omelette and plate it. Top the omelette with a dollop of sour cream, and a drizzle of aged balsamic.