I’ve been on an omelet kick lately. Or a scrambled-eggs-with-stuff-mixed-in kick. This morning my eggs and additions took omelet form.
Here’s what I used:
From the top right – two eggs, some leftover grilled salmon (wild caught, Alaskan), chives from the garden, and homemade Feta from last week’s cheesemakingpalooza. Okay, I guess I didn’t make enough cheeses for it to qualify as a “palooza,” but I made four kinds. And one was Feta. (The short-term version, fyi.)
Anyway, back to breakfast…