Saturday brunch

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.


Colby cheese


and the veggies


a bit more cheese,some green onions and we're in business


Back porch breakfast with a book.

Happy Saturday!