omelets: everything but the kitchen sink

The other night, Nate and I found ourselves in a situation that we don’t actually encounter all that often.  We didn’t have anything to eat for dinner.

Well, technically, we did have some food.  But the recipe I had on the docket was really involved.  And all of our meat options were frozen.  Also, we both wanted something easy that used up our “a little bit of this, a little bit of that” ingredients leftover from previous meals.  Oh, and we had about 7 eggs that were marching dangerously close to their “use by” date.  So we did what any food-driven person would do — we made omelets.

I’ve never actually made an omelet before, but had a recipe that seemed totally accessible and only slightly scary (the whole folding the omelet into thirds thing seemed pretty hardcore to me).

Our filling consisted of crumbled bacon, thawed frozen spinach, shredded cheddar cheese, and one finely diced, sautéed shallot.  It was a bit of a shot in the dark, but the filling was absolutely delicious.

I totally recommend using the Epicurious base recipe for your next omelet, and really, you should go crazy with the fillings.  Broccoli, cheddar, and onions? Yum.  Ham and Swiss?  Yessir.  Marshmallows and chocolate syrup?  Um, no, don’t do that.  That would be gross.

Happy omeletting! (Add that to the Dictionary of Words Katie Made Up.)


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