My puns are getting out of control, eh?
I elected to make an omelet for breakfast yesterday morning and seeing as I have limited experience in omelet-making, I consulted the internet for instructions on how to make it perfect. It’s still a work in progress – but I hope to some day match the omelet greatness of the Grafton Cheddar Omelet at Egg on N. 5th Street. If you’ve never eaten there, go! And go early cause the brunch line gets crazy on the weekends.


Goat Cheese and Fresh Herb Omelet (with basic omelet instructions)
2 eggs2 tbls whole milk2 tbls butter salt & pepper1 tble crumbled goat cheese1 tsp fresh sage, chopped1 tsp fresh oregano, chopped1 tsp fresh thyme, chopped1 tsp mustard (optional) Crack eggs into a bowl and whisk until they’re a pale yellow. Add milk, mustard, salt and pepper and beat the eggs with a whisk (like really beat them.) Melt butter in an 8 inch pan over medium heat. Once the butter is hot enough to make a drop of water hiss, pour in the eggs. Let the eggs cook until the bottom starts to set. With a rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the liquid egg to flow underneath, repeat until there’s no liquid left. Gently flip the egg over, cook for another few seconds. Add goat cheese and eggs across the center of the eggs in a line. Fold sides over and serve immediately. 
In typical fashion, I didn’t completely follow the basic omelet instructions, and added the filling instead of flipping over the eggs. Also, as you can see in the pictures, my eggs browned a bit more than I would have liked. If at first you don’t succeed, try, try again…
That being said – this was delicious! I’d like to prepare this for a lazy Sunday brunch. Perhaps I’ll get a chance this weekend.