Mad Mad Skillz

I'm going through a pretty major omelette phase right now, I can't explain it. When it comes time to eat all I can think about is eggy goodness, and my creative juices just go wild!

Currently I'm sitting here with the post-prandial satisfaction of one who has yet again excelled in the omelette-making stakes. Today's effort consisted of broccoli, spinach, green peppers, sharp cheese, blue cheese, garlic and chilli sauce, complemented by a rasher or two of bacon. Ok, three.

The trick to a good omelette I have recently discovered is to not put any milk in with the eggs when you mix it up. Then, once you have all the ingredients on the omelette, put a lid on it and turn the heat down as low as it can go, and deliciousness shall ensue.

I also must stress the importance of using free-range SPCA/Humane Society approved eggs, because who wants a side order of cruelty in their meal?

This lesson in the culinary arts brought to you by the giant stack of exams I have to grade by midday tomorrow.