I'm borrowing this one from Doggybloggy's
Omelet Post Here is my take on the omelet--maybe not better, but it is pretty damn good.
It's beautiful in Atlanta today--partly cloudy, mid 60's. Ran four miles with my friend early this morning and was super hungry and ready to eat when I got home. Started out with potatoes.
Is it cheating to make onion soup potatoes? I like roasting them with herbs and salt and pepper too--but something is so tasty about onion soup potatoes.
Pop those in a 425 degree oven for about a half hour and drink coffee with Tavo on the back deck. Then its time to start the omelet. Eggs are already out as they cook better when room temperature. I use eggland eggs. Cage free and superior texture. A coworker of mine has no sense of taste, so she puts her meals together completely based on texture--and she swears that eggland has superior texture. What do you think?
Here's the veggies--ready to be sautéed.
Tavo wants scrambled eggs and cheese--that can be done.
Potatoes are done as well.
and the veggies
a bit more cheese,some green onions and we're in business
Back porch breakfast with a book.