The wonderful thing about eggs is their versatility. They stay fresh in the refrigerator for a long time and can be prepared in an instant or prepared with a future meal or snack in mind.
Today Sylvia and I made omelets ala Julia. Each of us was prepared with two eggs beaten in a cup with a tablespoon of water and nonstick pans hot on the stove with a bit of melted butter. Eggs in and go! Back and forth with the pans until magically an omelet forms. Sylvia wasn’t keen on the noise of the pans rubbing on the stove, but she had to admit that lunch was on the table in a flash and the omelets were pretty good. We could have made them a bit more complicated with some grated cheese or even salsa, but at the moment it's all about the basics. A little salt and freshly ground pepper, along with some slices of whole grain baguette and orange wedges made our omelet meal pretty deluxe.
The real beauty of omelets is that if you mess up you get to eat scrambled eggs. Nothing wrong with scrambled eggs!
Sylvia’s verdict? “Easy.”
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