This is probably my favorite omelette, though D is not as entranced. I make this one, he makes the others (which are excellent, and totally different – Julia Childy). I make the two omelettes separately, one egg for me, typically two for him. I mix the egg normally with salt, pepper, and a splash of milk, beat to as much homogeneity as I can manage, and cook on medium-high in hot butter, in the 8″ Revere frying pan, skoodging in the edges and letting the still-liquid eggs pour out to the edges and cook quickly. I turn the heat to low, grate Monterey Jack over the left side of the almost-dry eggs and let it melt, then top with La Cascada Salsa Fresca, spoon-drained, and fold the other side of the omelette over the fillings. I leave this to warm through (usually covered), then turn over onto a hot serving plate (in this case, a Russel Wright Steubenville design, lunch-size, and dark olivey green), and top with avocado wedges. This was the last of the Costco avocados, I think [finally writing this the 27th!]. Looks like Acme Upstairs Bread there, probably bought new? No, I’d have a picture of it 🙂
The very heavy plates, by Paula Ross, heat nicely in a couple of minutes on low in the toaster oven, and allow the eggs to stay warm.
The toast looks like Morell’s Country Batard.
Milk and bananas complete the meal. Luxury!