Wednesday, January 03, 2007

Cheese Omelet with Salsa Fresca

Tonight, we both wanted something simple. I proposed hot dogs (we like the uncured beef franks from Wellshire Farms), but Jennifer thought we'd be better off with cheese omelets. Yes, she was right.

Right now we're eating Organic Valley's organic extra-large eggs, from cage-free hens that have been fed a 100% organic vegetarian diet. We usually look for at least cage-free, but these were a real find. They've got full egg flavor, and seemed to hold together pretty well.

I grated some Whole Foods cheddar, and Jennifer took charge of the omelet cooking. Then, I spooned some leftover salsa fresca, also from Whole Foods, over on the small side of our Vessel Fusionware dishes. A couple sprigs of cilantro and a sprinkle of fresh-ground salt and pepper finished off the presentation.

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