With lipitor as a chaser

Egg and Cholula

Sometimes, bacon, bell peppers, bacon, sausage, bacon, mushrooms, bacon. With a side of bacon.

Other times, I'm in the mood for a good gut burnin' chili cheese omlette.
With a side of bacon, of course!

Steve

Just plenty of mushroom, peppers, chopped tomato, chunks of roasted chicken and NO cheese. Make it well done! Yum!

we just finished our first batch of the year and have ordered loads more for delivery next week.

PHOTO of what they look like

It's an immature garlic bulb you eat along with the stalk and leaves and looks and cooks exactly like a large spring onion/scallion.

Wet garlic season doesn't last long so I really urge you hunt these out and make the most of them.

They have to be the best single ingredient you can put into an omelet (along with some salt).

Just fry some oil (I use olive), throw in thinly sliced wet garlic (add any chopped leaves a minute or so later), just before they start browning add the beaten salted egg.

Unbelievably delicious considering the simplicity.

Please try this if you haven't done so yet. (They're called 'ajos tiernos' in Spanish - if you have trouble sourcing them, check an Asian grocery)

I saute ground turkey with spices and add mixed peppers.

"Wet" Garlic?

Out here in California, it's refered to as "Green" Garlic, and is a staple in the farmer's markets from mid-March through early May as they thin plantings in the garlic fields.

I found a special treat when a local vendor brought in Green Elephant Garlic, that was the size of a fresh-picked white onion....although the stalk was definitely more leek shaped. I made pesto with it that was simply out of this world.

As for finding it in Asian markets, your best bet is where Korean fresh vegies are sold, as it's a bit of a staple.... I've found it green house grown out of season in the better class of Korean markets

I like two Ts and three Es in mine...

Everything !!!

Adds nothing to the taste.

I made a breakfast cassarole yesterday; Shredded potato, cheese and milk, eggs, bell pepper and a pound of linguica. Man, that was good! I have no idea how long it will be before I find linguica again. I bought these in SAN in December, froze them for the trip home and kept them in the freezer until yesterday.

Not an omelet, but made some eggs yesterday with fresh basil, fresh chives, ham, cheese, a touch of hot sauce, salt and pepper.

Delicious

cheese, mushrooms, ham, hashbrowns, sour cream, onions.. mmmm... ihop.. mmmm....

Simple tastes here: mushroom, onion, ham, diced tomatoes, cheese.

Definitely a little cheese (a strong, good melting cheese, perhaps a reblochon or similar): cold meats and/or wild mushrooms are a welcome addition.

What I really care about, though, is the preparation. For me, an omelette itself should be nothing but egg, salt and pepper, and should never be flipped, allowing it to be slightly runny on one side. The cheese should be added as the first filling, to bind with the runnier egg, and the remaining fillings added later to warm, but after the egg is cooked enough so that they do not mix with the egg. The omelette should then be served folded, enclosing the filling.

To me, that is a 'proper' omelette. Good, free range eggs are a necessity too!

My favorite omelette is shrimp and avocado. I will throw in just about any kind of leftovers from the previous evening's meal though.