Catawba and White Cheddar Omelet with Pancetta and Red bell peppers
The wine and recipe of the week is Catawba (kuh-tah-buh) and White Cheddar Omelet with Pancetta and Red bell peppers .
Catawba is an Overland Park semi-dry wine by Aubrey Vineyards.
You don’t see many wines of its color but the gorgeous light orange color is actually the original Catawba grape coloring after wine production.
Catawba has light aromas of honey and pear, with a blood orange finish. It’s a "foxy" wine perfect to pair with a heavy brunch.
Brunch menu suggestions:
- French toast stuffed with strawberries and cream cheese
- Asparagus salad with arugula, tomatoes, shaved parmesan, and topped with fried eggs and lemon Dijon dressing.
- White Cheddar Omelet with pancetta and red bell pepper
- Assorted fruits
- Assorted cheeses
- Assorted breakfast meats
White Cheddar Omelet recipe:
- Cooking spray
- 2 eggs
- 1 tbsp milk
- Sea salt and freshly cracked pepper, to taste
- ½ red bell pepper, diced
- 2-3 slices of pancetta, diced
- Extra sharp white cheddar cheese, shredded, to taste
- Heat a skillet coated in cooking spray over medium heat.
- Crack two eggs into a bowl, add the milk, and whisk until well blended.
- Season with sea salt and freshly cracked pepper, to taste.
- Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.
- Once your egg is starting to set, sprinkle the diced pancetta on one half then top with the diced red bell pepper and shredded white cheddar cheese.
- Using a spatula, fold one end of the egg to the other end covering the pancetta/cheddar filling.
- Flip the omelet to the other side and allow the other side to brown a little (approximately 30 seconds).
- Using a spatula lift the omelet from the frying pan to a plate.
- Enjoy with a glass of Catawba!