No, it's not a forgotten radio-drama superhero (although...). It's what I'm having for breakfast.
There were leftover blue corn chips. I like to use something to give my omelettes a little structural integrity -- smashed saltines, bread crumbs, even broken potato chips or a little cornmeal.
Blue corn chips result in a mottled green batter, with bits of yellow and blue. A little tarragon and some Italian herb mix for flavor rounded it out. (I've been using a heavy juice glass* in a measuring cup as a mortar and pestle to crush whatever cooked-grain product I use. It works well.)
I'd fried bacon and then some fresh mushrooms in the bacon grease, poured the grease out (yum, mushroom grease -- worth saving if you're going to pan-cook lean meat within a day or two) and wiped the skillet down; you don't want more than the least film of oil or grease when making an omelette in a non-stick pan. A finely diced radish and Manchego cheese completed the filling. The end result looked, well, a bit scary -- should an omelette be that color? Those colors?
Yep, it sure could. It was as good an omelette as any I've made.
* French-made Duralex. I happened across one years ago (yes, most of my dinner service was thrift-store stuff, used or cheap; the nice Corningware "Bountiful Harvest" pattern plates, bowls and cups were a real point of pride when I got them!) and used it for over a decade until it got knocked onto a hard floor. Not long afterward, I was looking for new small glasses, remembered how nice the Duralex one had been, and went looking. Couldn't find the exact style but a half-dozen plain ones weren't expensive and have held up well, with just the right balance between delicacy and durability.
BUILDING A 1:1 BALUN
5 months ago