now that’s a ‘good egg’…

Tonight I decided what better thing to make for dinner, than breakfast. I started out by cracking a few eggs, adding some fresh thyme, salt, pepper and a dash of heavy cream. Everything got whipped together and poured into a nonstick pan with just a touch of olive oil cooking spray. I then slowly cooked the soon-to-be omelet on medium-low heat until puffed and browned, flipped it over to the other side and let that cook for a few more moments until just done. Before removing from the pan, I added some provolone cheese, folded the omelet in half and let the cheese melt. Once melted, I slowly slid the fluffy omelet onto my plate, added some homemade hash-browns and we were in business!
What a filling and satisfying dinner! Melty, gooey cheese and a fresh herbiness in the light-as-air omelet, paired beautifully with the crunchy potatoes what more could you ask for… maybe the same thing tomorrow morning??

at a low simmer…
-R

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3 thoughts on “now that’s a ‘good egg’…

  1. This looks awesome. My favorite breakfast cafe in Trier, where I studied and later worked until last year, had this amazing souffled omelette which was puffy and delicious. They filled it with roasted mushrooms, cheese and a balsamic reduction. Your post made me want to throw that in there…

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