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Entry tags:
Lunchtime musings
There needs to be food today. Warm, cooked food. Omelettes are always good.
One of the things I love about omelettes is that they can be as complicated or simple as you want them to be. You can whisk the eggs in a separate bowl until they're frothy, mix in milk or sour cream or yogurt or batter to make them fluffier, carefully measure and chop and blend other ingredients and spices, adding them all at just the right time and carefully constructing an edible art piece. You can also crack three eggs into a frying pan, slop them around a little with the spatula, toss in some salt and pepper and grate some cheese on top of the mess, and serve up something that's one step from scrambled eggs but still tastes pretty darn good.
Today's was a comfort omelette, so minimal fuss; some salt, pepper, and chervil (I like chervil); with Monterey jack and a bit of cream cheese for coziness.
There are better things in the world than omelettes, but few of them can be tossed together with minimal tools and a single pan in ten minutes. Nom.
One of the things I love about omelettes is that they can be as complicated or simple as you want them to be. You can whisk the eggs in a separate bowl until they're frothy, mix in milk or sour cream or yogurt or batter to make them fluffier, carefully measure and chop and blend other ingredients and spices, adding them all at just the right time and carefully constructing an edible art piece. You can also crack three eggs into a frying pan, slop them around a little with the spatula, toss in some salt and pepper and grate some cheese on top of the mess, and serve up something that's one step from scrambled eggs but still tastes pretty darn good.
Today's was a comfort omelette, so minimal fuss; some salt, pepper, and chervil (I like chervil); with Monterey jack and a bit of cream cheese for coziness.
There are better things in the world than omelettes, but few of them can be tossed together with minimal tools and a single pan in ten minutes. Nom.