I am hooked on an omelet I have enjoyed repeatedly at one of our favorite neighborhood restaurants, Gitan Bistro Cru. It’s so simple, yet it’s something I crave at least once a month. Yes, we still walk on over to Gitan, but we also now make this caramelized onion, spinach and goat cheese omelet at home. We usually always have the ingredients on hand, so it’s a great impromptu meal, especially on a weeknight. Open a lovely pinot noir and, if you are feeling energetic, toss together a green salad with a bright vinaigrette.

Dinner is served.

Our wine choice this evening was a 2005 pinot noir from the Balletto Vineyards winery in Sonoma County. Although it might be somewhat unusual to age a pinot noir, this hearty version held up beautifully. It was balanced and soft with hints of leather and even tobacco leaf (I think, anyway). Did it pair well with the omelet? Who the hell knows? I am still working on that part. The wine was fun to drink. The omelet was fun to eat. What more does one need?