Butternut Squash, Sage & Goat Cheese Omelet

On Sunday, I had some butternut squash leftover from a batch of muffins the week before, so I thought I'd toss it into my breakfast before it went bad. Butternut squash, like pumpkin, is one of my favorite Fall vegetables. I find it especially irresistible when paired with nutmeg and sage– it takes on both a sweet and savory, rich and smooth flavor that is comforting in the best way. Pureed, it is wonderful in breads, pancakes, soups, ravioli and muffins. Cubed and roasted, it can be tossed into pasta, any seasonal stir-fry, and omelets! 

I happened to have some fresh goat cheese on hand, as well as a new jar of ground sage, so those were the flavors of my Sunday morning egg feast. Omelets are pretty easy to make, and you don't really need a recipe, but I've included one below so you can see what proportions I used. I left the eggs whole and cooked them just until the whites were set, because I like my yolks a little runny.

BUTTERNUT SQUASH, SAGE & GOAT CHEESE OMELET :: SERVES 1

1/4 cup pureed butternut squash, or 1/2 cup cubed squash
1/4 tsp. ground sage
freshly ground black pepper
a bit of ground nutmeg
2 eggs
goat cheese, to taste

- In a small skillet, cook butternut squash, sage, black pepper and nutmeg until tender. If using pureed squash, cook just until hot and the spices are fragrant.

- Crack eggs into a bowl, then gently pour into the skillet over the squash, being careful not to break the yolks. Sprinkle with more black pepper and top with chunks of goat cheese.

- Reduce heat to low, cover, and cook until egg whites are almost set. Remove cover and broil on high for a few minutes, until top is cooked and cheese is starting to brown. Loosen omelet with a spatula, then slide onto a plate and enjoy! 

Brunch at Bambino's

This unbelievably beautiful Saturday was followed by an equally splendid Sunday. Always always eager to eat, Lindsay, Virginia and I walked to Cole Valley and found ourselves at Bambino's around 11:30 am. Our experience can be summarized in one word: Divine!

I ordered a low-fat chai latte which came to me in the form of a low-fat latte. But no matter... it was still lovely to look at.

Instead of bread, we were presented with freshly-baked mini currant and lemon scones. I'm tough to please when it comes to scones... they can often be very dry and chalky, in which case I don't enjoy them. But these were some of the freshest, cutest, most-perfectly-moist scones I've ever had. And how unique! Props to Mr. Bambino.

When our meals arrived, mine looked a little something like this:

Smoked salmon, goat cheese, and green onion omelet with a side of greens. I was full about 3/4 of the way through, but I just had to finish it. It was so good! I also hadn't eaten much of anything until then, so it was in my best interest to eat the whole thing. (There's always some way to justify licking your plate clean!)

So peeps, the votes are in, and all are in favor of Bambino's! We fully enjoyed our experience and lingered to chat after our meal. The staff was super friendly, helpful, and looked happy to be there. Visually rustic Italian, the interior is accented with warm colors and soft natural light. Best of all, it was not crowded in the least. The low conversation floating over us from nearby tables and the clinking of plates in the kitchen just added to the authentic feel. We will absolutely be returning!

Bambinos

945 Cole Street

San Francisco