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March 17, 2013 / Food Follower

Spring Omelette

I think I have eaten eggs at least 5 days a week this semester, which is not good for my cholesterol. I didn’t have eggs yesterday, so this morning I was suffering withdrawal and needed to satisfy my cravings. I made a 4 egg omelette – the largest I’ve ever made, but with only the yolk from one egg.

I filled my omelette with asparagus, white mushrooms, onion, and gruyere cheese. This is by far the best omelette I’ve made. Perhaps I have a future as a chef who works at an omelette station?

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2 Comments

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  1. lickingtheplateagain / Mar 17 2013 10:00 am

    Looks so beautifully colourful and spring-like on the plate!

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