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It’s day 3 of #BrunchWeek! I’ve been in love with all the recipes shared in the first half of the week so far, and I’m excited to see what comes next! I made a panchetta and kale omelette today, and it’s a great variation on the classic French omelette. Omelettes are pretty easy to make, there’s just a few tricks you’ll want to keep in mind. Possibly the most important tool to have is a good non-stick skillet so your omelette doesn’t tear as you cook it. It’s also good to have even heating on the pan so the eggs cook evenly and don’t burn. You also have to have an amazing filling! And with Cabot cheese and Vidalia onions you really can’t get any better!

Panchetta and Kale Omelette

Ingredients

  • 2oz panchetta, cubed
  • half yellow onion, diced
  • 1 cup kale, chopped
  • 1 tbsp butter
  • 2 eggs
  • 2 tbsp 2% milk
  • dash salt and pepper
  • 3oz sharp cheddar, shredded

Instructions

  1. Over medium heat, cook the panchetta until it is crispy, about 5-7 minutes. Remove from heat.
  2. Over medium low heat, cook the onion and kale until the onion is translucent and the kale is wilted. Add the butter and stir until the butter is melted. Cook for another minute then remove from heat and mix with the panchetta.
  3. Whisk the eggs, milk, salt and pepper together.
  4. Lightly grease a non stick skillet and heat over medium heat. Add the eggs, and gently stir periodically until the eggs are no longer wet.
  5. Sprinkle the cheese on one half of the eggs, sprinkle the filling on top, then sprinkle with more cheese. Cook for 2 minutes, then fold half the omelette over the filling. Cook for another minute, then slide onto a plate.
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Check out my #BrunchWeek post for all the giveaway prizes, and the rafflecopter at the bottom of the post. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win! This post featured products from Cabot Cheese, Vidalia Onions, and Le Creuset. Check out their social media below!

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Cabot Cheese

https://twitter.com/cabotcheese

https://www.facebook.com/cabot

https://www.pinterest.com/cabotcheese/

https://www.instagram.com/cabotcheese/

https://plus.google.com/+cabotcheese

https://www.youtube.com/user/CabotCheese

https://www.linkedin.com/company/cabot-creamery

Vidalia Onions

https://twitter.com/Vidaliaonions1

https://www.facebook.com/VidaliaOnions

https://www.pinterest.com/vidaliaonions/

https://www.instagram.com/vidaliaonioncommittee/

https://www.youtube.com/user/VidaliaOnionCmte

Le Creuset
https://www.facebook.com/lecreuset
https://twitter.com/lecreuset
https://www.pinterest.com/lecreuset…
https://www.instagram.com/lecreuset…
https://www.youtube.com/user/lecreu…

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

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