Omelette du Fromage

I can’t help it, every time I make omelet’s all I want to do is prance around my kitchen like DeeDee and say “omelette du fromage!” in response to any questions. So yes, I made omelet’s tonight. Actually I made the first one, and then turned it over to my sister and taught her. She refused to try and flip it, convinced that it would end up on my floor instead of the pan (seriously, it’s not the hard). But my omelet’s are like a heart attack waiting to happen; none of that egg white and veggie crap around here! We make omelette du fromage! We made two different kinds tonight: mozzarella and pasta sauce (surprisingly delicious), and cheddar cheese and bacon with roasted tomato (or no tomato if you’re my youngest sister). I think I might make a goat cheese and sauted mushroom one next time.

So long story short, of the two 18 packs of eggs I got on Thursday 1 egg is left. ONE. That’s what happens when you’ve got seven people wanting seconds (and thirds). I don’t really have a recipe. Just mix up 4 eggs with about 1/4 cup of milk, pour into a pan, add cheese, bacon, tomatoes, etc. to taste. Cook until the outside edge is solid, flip in half, and then flip the entire thing over a few times until evenly cooked. It’s not hard, and if you break it apart it still tastes good, it’s just kinda scrambled.