There Are Omelets I Remember

I don't have any excuses for this.

Well, three of them, at least. Also, how the heck do you spell "omelet"/"omelette"/"omelete"??? I'm going with "omelet," since I'm an American, dammit.

I've already discussed my recent predilection for omelet breakfasts. It's mostly a protein thing (25+ grams before 9 AM!), and I make 'em healthy by using mostly egg whites, Canadian bacon (very lean breakfast meat), and using onions, peppers, garlic, and dill.

The other day, though, I changed my omeletting process a little to great reviews from my taste buds. I started mixing a little cottage cheese into the eggs before starting to cook, which has made the dish fluffier and lighter, and cooked everything in less time by swirling uncooked egg under the cooked edges more aggressively. Really, very fluffy, almost delicate omelets going on all up in this business.

So, just to leap back into the blogging swing, here are some photos of the best omelets I've ever made!

IT'S ALL YELLOW.

And -- the best one EVER (this morning):

"The peppers are INSIDE the omelet..."