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…