I’m starting a new section here called “best of the best”. The idea is to make a favorite recipe over and over again until it is the best I can make it. Then I’ll post it and get ya’ll to weigh in on how you make that particular item. I’m thinking that I will try out some of your suggestions and then see if I can make it even better and then post it again! On some foods, I think we need a wine pairing, so I’ll have to try several different wines to get the right one. The things I do for you guys! I hope you appreciate all this hard work, eating and drinking Sigh…poor cinder rocky mountain woman….
Don’t you just love a good omelette? They aren’t as easy to make as you’d think, but even if they kind of fall apart like mine do sometimes, they are still wonderful. I love them for breakfast or a for a light dinner with a glass of Sauvignon Blanc (Homer, come look at this, now she’s doing wine pairings for eggs! Sheesh!). Anyhow, here’s how to make the perfect omelette (in my humble opinion).
2 or 3 fresh tomatoes
Progresso Italian Breadcrumbs
salt and pepper from the mill
1/4 cup coarsely chopped artichokes
1/4 cup feta cheese
sliced fairly thick
cover them in Progresso Italian Breadcrumbs and then fry them in a skillet until crispy
So, the question is, my friends, “How do you make an omelette and what do you like in it?”