Omelet Endeavor

Here's what I like to do: wake up on a Saturday morning and make an omelet with whatever's in the fridge. Sometimes I hit the jackpot, sometimes not. But there's something thrilling about opening that door and taking up the challenge of the random items that happen to be in there.

Today, I knew the pickins would be slim. Fortunately, there were eggs, for a start. Then I espied the tail end of some spicy Sopressata. I diced up two thick slices of that. Then I finely chopped about half a shallot. I sauteed the shallot with the Sopressata, and in a separate bowl mixed up two eggs with a chunk of crumbled Feta. There was also some fresh dill going limp in the veggie drawer, so I chopped up some of that and added it to the egg mixture.

Once the shallots were getting brown and the Sopressata sweating out its oils, I added the eggs. I did a single-fold omelet, forget the fancy Julia Child fluffing. Gave it an extra flip and served it up with a healthy dollop of sour cream (is there anything wrong with sour cream? I don't think so—it's pretty much a perfect condiment) and some more chopped dill.

This was one of my better inventions. I give it an 8 out of 10. It tasted sort of like Russian Pelmeni (dumplings) melting in my mouth with each bite. The sour cream didn't hurt. The Sopressata got very tangy and chewy. One word of advice: should you be tempted to try this recipe, go easy on the salt, as there's already lots of salty tang in the salami. Since this concoction has a bit of Italian influence and some Russian flava, let me just say, "Buono Zdarovya!"