While in Spain, I watched chefs whisk up omelets in the mornings, frying them on metal stovetops drizzled with olive oil. I always paired mine with bacon + toast with peach jam + fresh fruit.
This led to my latest amateur omelet-making fetish, which pairs perfectly with my love for jumbling up things and working with lots of colors and flavors. My mom had made little beef hand pies a couple days earlier (hope to post that recipe eventually), and we had left over filling. I decided to utilize the leftovers by putting the mix into some breakfast omelets. Here's a lovely savory summer wake up breakfast.
on my plate
- one egg, scrambled omelet style (filling: beef, red pepper, cheddar cheese, spices)
- toast + butter
- two tomato slices, fried in the skillet w/ olive oil (seasoning: salt + pepper)
- fresh basil leaves from my garden
stovetop: medium heat
skillet: drizzled with olive oil