James' Savory Cheese Omelet

by

James K. Sayre

2001

Ingredients:

1 tablespoon olive oil

2 large eggs

2 garlic cloves

1 tablespoon olive oil

1 small chunk cheddar cheese (one tablespoon)

1/8 teaspoon black pepper

1/8 green pepper (or red pepper or yellow pepper for a variety)

1 tablespoon milk

1 tablespoon medium salsa

Directions:

find a small skillet or frying pan, put on medium-low heat, pour in the olive oil. Chop up the garlic cloves and toss them in. Unless you live in an exceeding level house, the small amount of oil will collect on one corner of the pan: keep the garlic in the oil. Meanwhile, chop up the green pepper and crumble up the cheddar cheese. (freezing cheese seems to make it much more crumbly, which is useful for making omelets, but probably counterproductive for most other uses). Find a small mixing bowl and toss in the green pepper and the cheese. Add the salsa, the milk, the eggs and lightly pepper. Stir well. When the garlic is slightly browned spread the pieces around the pan and pour in the omelet mixture. Turn the heat up to medium and stir often. This is the time to give the omelet your undivided attention. If you stir it every few seconds, it won't burn. When done, turn the heat off. The omelet can be left warm in the skillet while you make the rest of your meal.

Optional ingredients:

tomatillo, cherry tomatoes, fines herbes, onion, scallion and mustard.

End.

Questions? Comments? Suggestions? Please feel free to Email the author at sayresayre@yahoo;com. sayresayre@yahoo.com

This web page was recently created by James Sayre.

Contact author James K. Sayre at sayresayre@yahoo.com. Author's Email: sayresayre@yahoo.com

Copyright 2003 by Bottlebrush Press. All Rights Reserved.

Web page last updated on 7 May 2003.