RecipeMuncher

I love to make omelets because they are quick, simple, and you can put whatever you are craving inside. I like my omelets with one egg because I love the really thin egg layer; my husband on the other hand, prefers a thicker egg layer so I make his with two eggs. I was craving an omelet for breakfast recently so I went in search of ingredients. I found some asparagus, mushrooms, onions, and extra

I love to make omelets because they are quick, simple, and you can put whatever you are craving inside. I like my omelets with one egg because I love the really thin egg layer; my husband on the other hand, prefers a thicker egg layer so I make his with two eggs. I was craving an omelet for breakfast recently so I went in search of ingredients. I found some asparagus, mushrooms, onions, and extra

Sometimes it’s fun to just go through your fridge and throw together all the bits of veggies and meat that aren’t enough to make a stand-alone meal but combine splendidly to make quite a filling breakfast (or lunch, or dinner). I have a strange love affair with eggs: scrambled, hard-boiled, over easy, fried, and recently poached. What a versatile food product, and chock full of protein! If only the yolk wasn’t chock full of cholesterol too..

For my most recent creation, I literally threw in everything I could from the fridge that wouldn’t taste TOO weird with egg. I didn’t use exact measurements, but eyeballed the amount of broccoli and tomato, bacon and Laughing Cow swiss cheese that would combine well with 3 eggs without overfilling and breaking the egg when the omelette was flipped. I ripped the strips of bacon (that came fully cooked in the package) into smaller strips. The cheese didn’t melt as well as I had hoped, so there were huge chunks of cheese scattered around. I recommend lightly cooking the tomato and broccoli before putting it with the egg. The flip was successful for once too! Though I had to use two spatulas and maneuver it slowly so the egg wouldn’t break mid-flip. The recipe served two semi-hungry eaters; adjust amount of ingredients appropriately.

I used to be one of the culinary assistants at Sur La Table. One of my favorite chefs to assist was Robyn Webb. That’s how I began testing recipes for her magazines and books, and eventually became freelance recipe tester, photographer and editor of her blog. Before each class, Robyn would do a mini demo on how to properly use knives. If you would wake me up at 3 am, I would be able to recite her