I don't know what else to call it: mild but flavorful Italian sausage, sliced cherry tomatoes, a light cheese and olives filling an omelet. I didn't have any Mozzarella, so I used Muenster instead. Fresh scallions would not have been remiss; I faked my way past this with a little de- (and re-) hydrated onion. Throw in a sprinkle of "Italian" seasoning (basil. oregano, parsley, etc.) and there you have it.
As is my habit, a few crushed saltines and enough water to make them mushy lent body to the three-egg omelet batter.
Alas, I woke up Tam to share, and it turned out she'd been up quite late indeed, winding down from a weekend shooting class.
3 months ago