Omelette Sandwich

I put my cold hands in the pocket of my coat and felt there was a whole in the left one. How did I do it?

Only after a few moments did I realise that another winter had almost passed and that I didn’t quite consider buying a new one. I just didn’t notice – I am amazed at how fast life can run here. That pretty Montgomery I bought in Italy before leaving for London had kept me warm for almost three, long winters. Admittedly, it looked a bit beaten up, with balls of fuzz on the side where I always hang my bag – and now, with a whole in the pocket.

I still remember the first winter I wore it, brand new, here in London. It was March, and yet the rain was still chilling the joy out of me. Something happened during that first month that I will never forget – something that felt like the ‘initiation’ of a new life in a foreign place. I was on my way back from the supermarket, bags full of groceries in hand, eyes wide open to catch every single detail of this new world around me. A bus pulled over at the bus stop as I was passing by, and suddenly something hit me like a bullet, coming from one of the windows of the upstairs deck. It was unexpected and fast. An egg. It was an egg.

It took me a few seconds to realise what it was, and by that time, the bus had already departed. Unable to move, I was invaded by a feeling of heaviness and  defeat. My pretty coat was covered in slimy egg, the yolk leaking down my hands. I was a good twenty-minute walk away from home, it was raining, I couldn’t hold the umbrella, and I didn’t have anything to clean myself from the raw egg. I didn’t know what to do, so I just walked as fast as I could – I was angry, wounded. I had to find a dry cleaner –  I thought – and something else to wear while my coat was kept on hold.

I survived. There I was, two years after, wearing that same coat, playing with that whole at the bottom of my pocket, and wondering where these months have gone. The worst part of winter is behind us: a new coat can wait – at least until next year.



Omelette Sandwich

Personally, I like my frittata nicely loaded with vegetables depending on the season and availability, but I often turn to omelette when I lack the time, patience or the appropriate add-ins, That’s when I simply use chopped onions or leeks, and a generous handful of fresh herbs. Parmesan or another type of cheese never goes missing, as it gives an essential flavour boost to the egg-and-vegetable concoction. From here, you can take your omelette (or frittata) to a whole different level by simply making it into a sandwich – and I like mine with a higher omelette-to-bread ratio. Panino con la frittata (also called ‘pane e frittata’) can have all kinds of fillings depending on the season, and it is especially common in regions such as Abruzzo or Basilicata, where scrupulous mothers would prepare it for merenda, with eggs fresh from the coop and onions from the garden. 

Serves 1

2 slices of rustic bread of your choice, or 1 bread roll
2 small knobs of butter or ghee
1 small leek or 1/2 white onion
2 fresh organic eggs
1 handful flat parsley
Sea salt and ground black pepper, to taste

Grated Parmesan cheese, to taste


Heat the butter in a small skillet and add the finely chopped onion or leek. Fry until lightly brown and soft, about five minutes. Transfer to a dish and reserve for later.  Using two forks beat the two eggs with a generous pinch of sea salt and freshly ground pepper, Parmesan cheese and parsley. Add the cooked leek and onion.  Using the same small skillet, heat some more butter, and when hot and bubbly, add the egg mixture. Let is set on the bottom, then lift it on one side and fold it over the other. Let it cook thoroughly on both sides, flipping it with a spatula half way through the cooking. Finish off with more grated Parmesan and freshly chopped parsley.


Let the omelette set and cool slightly on a plate while your toast your bread. Make your sandwich and enjoy with a glass of wine.

13 Comments

  1. Regula February 3, 2014

    I am having an egg, two even while reading this. Eggs in tomato sauce from Giulia's book. Nothing can quite touch the simple pleasure of an egg.

    Reply
    • Valeria February 5, 2014

      I love that recipe. I agree, it is a subtle pleasure but it never fails.

      Reply
    • Jesse July 24, 2014

      It was the best lunch, and a recipe I turn to when in doubt for something at work!

      Reply
  2. Rosa's Yummy Yums February 3, 2014

    A scrumptious sandwich and wonderful idea! Eggs are so versatile, healthy and delicious.

    Cheers,

    Rosa

    Reply
    • Valeria February 5, 2014

      Absolutely – and if you think that this concept crosses cultures and boundaries…well, it says a lot on its power both in terms of flavour and nourishment.
      Cheers

      Reply
  3. Emiko February 3, 2014

    Just perfect. Not the egg landing on your head (ugh, how terrible and what are the chances?!). But perfect that you marched on and here you are with this favourite, elemental meal. Love E.D. 🙂

    Reply
    • Valeria February 5, 2014

      I know, it must have been a bored kid trying to twist his/her day…oh well 🙂 yes, it didn't make me hate eggs – that would have made me much angrier as I love them too much!

      Reply
  4. thelittleloaf February 4, 2014

    What a horrid thing to happen. And what a waste of an egg! This is a much better way to use them, I love the ratio of omelette to bread here 🙂

    Reply
    • Valeria February 5, 2014

      That's true, so sad! If that person was a school kid, well, I hope he/she will learn the importance of food on the way…including that eggs are much better on your plate that on someone's coat 🙂

      Reply
  5. Reb February 4, 2014

    La merenda al sacco delle scampagnate fuori porta, sempre sempre!
    Il solito love a lottoso.

    Reply
    • Valeria February 5, 2014

      Pure io! Saremo andati in vacanza in montagna solo una volta, credo, ma ho impresso nella memoria lo zaino pieno di panini con la frittata che ci portavamo con noi in passeggiata, su e su…perfetto per scalatori affamati!
      xx

      Reply
  6. Angela April 20, 2016

    Perfect egg sandwich – really enjoyed the addition of the parsley. Thanks for the recipe!

    Reply
    • Valeria April 20, 2016

      That’s so great to hear, Angela, thank you! It’s always a winner and a lunch saver.

      Reply

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