Taste Nevada's Basque legacy

Many of our bed and breakfast guests have come to this area to experience the cuisines and cultures of the West, yet most are unfamiliar with the Basque culture and the impact the Basque people have had on the lives of those of us who live in the shadow of the Sierra Nevada.

One locally prominent Basque family, the Laxalts, have roots here that go back to 1906, when Dominique Laxalt came to Nevada from his homeland in the French Pyrenees to herd sheep and make a new life. One of his sons, Paul Laxalt, became our governor and later senator. Another son, Bob Laxalt, wrote many other books, "Sweet Promised Land," one of my all-time favorite reads. It's the story of his father's return to France for a visit to the land of his youth and his heritage. Bob Laxalt also was instrumental in starting the Basque Studies program at UNR, and he headed up the University of Nevada Press.

Since we try to present unique, seasonal, and regional breakfasts for our guests, we often feature both local produce and the wonderful and spicy authentic Basque chorizo from the Villa Basque Deli in Carson City. Today's recipe has three components - eggs and herbs, seasonal vegetables, and the chorizo. The vegetables can be prepared and cooked ahead of time, as can the chorizo. Since I prefer fresh herbs, I like to pick and mince them when I mix the eggs. Putting the omelet together only takes a few minutes just before it is served.

A note about herbs: Many herbs grow well here in Western Nevada: perennials oregano, marjoram, sage, tarragon, chives and others. Some will reseed year after year if you let them go to seed - parsley and dill. Others, among them two of my favorites, basil and chervil, like to be planted anew. Rosemary, sadly, is not frost tolerant, so a potted plant or a very protected spot outdoors is necessary. The rabbits, squirrels, deer, and quail pretty much leave herbs alone, except for thyme, which they will nibble on. All the mints grow well and spread prolifically, so beware.

Serve this omelet from the pan, or slide out onto a pretty platter, sprinkled with finely minced parsley and snipped chives or green onions. Accompany with home fries, fresh fruit, and small bowls of sour cream and salsa. This hearty breakfast entree serves four, and leftovers are good cold, as picnic fare.

• Muffy Vhay and her husband own and operate the Deer Run Ranch Bed and Breakfast in Washoe Valley.

For the chorizo:

Saute 1⁄2 pound "original" or "spicy hot" chorizo - preferably from the Villa Basque Deli in Carson City. Drain, and set aside. (May be done a day ahead and refrigerated.)

For the vegetables:

Prepare ONE of these and set aside:

1⁄2 pound spinach or young swiss chard, washed well, center stems removed from chard, sauteed in a little olive or canola oil until just tender. (You can use frozen if fresh is not available - about 1⁄2 cup defrosted before sauteing.)

OR several (three or four) small young yellow or green summer squash, diced, and one small chopped white onion. Saute in a little oil till tender.

For the cheese:

Crumble and set aside either enough queso fresco to make 1⁄2 to 3⁄4 cup OR grate some Monterey Jack cheese in the same amount.

For the eggs:

6 eggs, lightly beaten

1 tablespoon each snipped chives and minced parsley

1 teaspoon minced chervil or marjoram (optional)

2 tablespoon water

salt and pepper to taste

To prepare:

Preheat the broiler and set a shelf about 12 inches from the heat.

Melt 1 tablespoon butter with 2 tablespoons olive or canola oil in an ovenproof, non stick 10-inch fry pan. Well seasoned cast iron works well.

When the oil sizzles to a drop of water, pour in the egg mixture and immediately lower the heat. Let the eggs set a bit, then lift the edges to let some of the eggs run under the omelet. Spread the cheese evenly over the top, and then place the prepared vegetables and chorizo in two concentric circles on top.

Put the omelet under the broiler until it's barely brown on top, and nicely puffed.

This only takes a minute or two, so be watchful. It will continue to cook a bit out of the oven - don't overcook it, or the eggs will become tough.

Serve from the pan, or slide out onto a platter and garnish with minced parsley and chives. Cut in wedges to serve.