Cheese omelet
It’s such a luxury to be able to get up at 9.00 a.m., have a leisurely cup of coffee or two before it’s time to make breakfast. It’s Saturday and after a gruelling week and a late Friday night at the movies, we just wanted to relax. Unrushed, I was able to prepare a full breakfast of cheese omelet, cold cuts and (more) slices of quickmelt cheese served with mango juice and more coffee. We ate a little after 10.00 a.m. As a result, no one’s asking for lunch yet and it is 1.00 p.m. Well, lunch will be ready in about 30 minutes.
When we say cheese omelet in my family, we don’t mean omelet sprinkled with grated cheese. We mean whole slices of cheese, and lots of them, laid on one side of a circle of semi-cooked eggs and allowed to melt before the other half is folded over. I learned it from my husband. It’s something of a specialty that he perfected as a bachelor. Adding chopped vegetables to the beaten eggs is my idea though.
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