Lately I have been craving breakfast foods all day long. Since I don’t actually eat breakfast (unless a Diet Coke counts as breakfast), I like to eat this omelette as a light lunch or as new way to spice up breakfast for dinner, which is one of the world’s best inventions. This isn’t a traditional omelette- it’s almost more like an eggy pancake. Either way, it’s delicious.
Also, this omelette is a perfect way for me to use up a part of an egg. Since I eat alone most days and am bored by leftovers, I am always scaling down recipes. This means lots of recipes only need half or a fourth of an egg. It was always a pain to try and use up the remaining egg, and I can only eat scrambled eggs so much. This omelette is an easy way to make a yummy dish using only part of an egg. Or if you do not have an egg remains problem, you can always use a full egg.
For any of you who are afraid making the dreaded, finicky omelettes: fear not. Many years ago, I once made an omelette. And I did not like it- probably because I followed the recipe instructions and didn’t cook my eggs as much as I like. So, this omelette is not hard- the flip is a little tricky- but just make sure to cook it according to how you like your eggs. I definitely go against the rule and like my eggs very well done.