A different way to eat

omeletIt’s been a summer of omelets at our house, with nearly every Saturday morning spent out on the deck with coffee and these yellow half moons sitting cheerfully on the plate. The beauty of the omelet, I discovered, is that it is wonderfully accepting. Have an extra tomato? Dice it up and add. Too many jalapenos? It can take care of that. Scallions getting wilty? Throw them in there. In fact, the omelet is to breakfast what salad is to lunch — you can toss just about anything in there and somehow it all works.

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