Omelette

Home for lunch on a rainy August afternoon. Early this morning a fierce thunder and lightning storm passed through the area, knocking out our power until late morning. We’re still not all the way in the groove of being home after vacation, and no one remembered to make bread. My oldest daughter revived some leftover batter and made waffles for her siblings; I made an omelette for my wife and myself.
We’re down to the tapered end of a great slab of pancetta, and I started with six or seven thin slices in the frying pan. (I didn’t roll this piece of pancetta after curing, but left it in slab form because it’s easier to cut.) A thinly sliced leek went in next, along with a piece of butter to keep everything lubricated. My wife’s been roasting tomatoes, and their rich, deep flavor is extraordinary; just before I added the beaten eggs I put in a few of these still-moist treasures. I added a little milk to the eggs and fresh ground pepper rounded out the flavor. I cooked it until the bottom was a little browned, then flipped the whole thing and adjusted the broken pieces until it fit together like a waterlogged puzzle.
Salty pancetta, sweet tomatoes, and buttery leeks held together by eggs, served fresh – I like coming home for lunch.