Is there anything more frustrating than trying to make the perfect omelette? Not to me there isn’t. They always seem to either stick to the pan causing me to end up with a scramble, or I greedily over-stuff them and they become un-foldable.
Regardless, they rarely work out for me.
To that end, I decided to have a backup plan just in case shit got crazy as usual. I figured I’d have a nice omelette with bacon and a grilled croissant if everything went according to plan, or a scrambled omelette and bacon croissant-wich. I figured that it was going to be delicious either way.
As usual, the first omelette was a disaster, so I got one of each.
As frustrating as I find omelettes to make, they are a great way to use up any leftovers from the night before. And since today I happened to have leftover sauteed zucchini and roasted golden beets, it was a great day for frustration…I mean, omelette making.
I topped-up the ingredient list with some mushrooms and onions, sauteed with fresh rosemary and thyme, and deglazed with white wine. I used 2 different cheeses, both cheddar – Armstrong cheddar, and an old English cheddar that I think tastes like a cross between cheddar and parmesan. Delicious.
We had some croissants from Bon Ton Bakery begging to be eaten, so I dipped them in the bacon grease and grilled them to a nice golden brown.
I think the pictures tell the rest of the story just fine…