Hey Amy!

When I moved from LA to NYC, I got the loveliest of gifts from my dear friends.  So many were based on relocating like subway maps, NY Zagat guide, and address books.  One gift was a cookbook from one of my favorite places to visit on the weekends in Los Angeles–the Farmers Market at Fairfax and 3rd.  I loved going to eat and shop.  My two favorite things in life.

Today’s recipe comes from that cookbook by JoAnn Cianciulli.  I think of it as a great combination of LA and NY.

Ingredients:

6 large eggs
2 Tbsp. milk
1 tsp. Kosher salt
1/2 tsp. fresh ground pepper
1/4 lb. thinly sliced pastrami, warmed and chopped
1/2 c. shredded Swiss cheese
toasted rye bread to accompany

Whisk together eggs, milk, salt and pepper.  Over medium heat, pour half of the egg mixture into the skillet and immediately start tilting and tipping pan to spread mixture around.  Using a heatproof silicone spatula, gently scrape the cooked eggs to the center of the pan and let the uncooked liquid flow underneath to act the bottom of the pan.  Cook until the eggs begin to set, 1 to 2 minutes.

Arrange half of the pastrami on one half of the omelette and sprinkle half of the cheese on top.  Using the spatula, carefully fold the side with no toppings over to make a half moon.  Reduce the heat to low.  cook until the omelette is barely browned on the bottom and soft and moist in the center and the cheese is melted, about 1 minute longer.  Transfer to a plate.  Repeat with remaining ingredients so your loved one has one as well.

I hope to share more recipes from this cookbook as I discover them.  Just had a nice set of memories writing this post.  Thank you Farmers Market for great memories.

xo–me

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