My 30 (or more!) days challenges

Breakfast – Day 27


I like having eggs for my late weekend breakfasts, so today I am making an omelette with mushrooms, tomato and cheese. I’m sure everyone knows how to make an omelette, but here is how I make mine: I beat two eggs with two tablespoons of milk, half tablespoon crème fraîche and some salt, pepper and fines herbes. I pour the mixture in a heated and oiled pan, then place some chopped boiled mushrooms, fresh cherry tomatoes and grated cheddar cheese on top of half of the egg surface and, when the eggs are finally set, I fold the omelette over the half and slide it off the pan into my plate. I still have some unused topping left, so I serve that on the side and have my omelette with a glass of drinking bio yogurt.


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