I know some of you enjoy the occasional "What I Had for Breakfast" post and photo, so I thought I would do a quick video version of my breakfast this morning. I made a very simple, very thin Italian omelette, filled with goat cheese and chives.
I'm calling this an "Italian" omelette for a couple reasons. First, I used olive oil instead of butter, and secondly, I cooked the eggs quickly, in a hot pan, letting them get a little golden-brown. The traditional French omelettes are thicker, and cooked much more gently.
Anyway, this is just a quick, simple video recipe that shows a nice technique for lifting the edges and letting the raw egg run underneath. This helps cook the omelette faster and also gives it a nice texture. Enjoy!
UPDATE: What They Had for Breakfast
This is from iliea (the cheese girl) who wrote, "just thought you might be interested in what i had for breakfst too. this is a picture of frog hollow peaches, blueberries from the Ferry bldg farmers market, topped with Strauss Creamery whole milk yogurt, and finished with Snyders Farm oak wildflower honey. Oh, so good."