us vs. hunger

this is me. this is what i eat.

  • these are the foods.

  • these are the meals.

  • these are my friends.

eggs for breakfast

Posted by ernie on February 21, 2008


i started the day by sleeping till noon. that’s a good start. when you’re in bed that long the only things that really get you up are hunger, the progressively increasing necessity to scratch various parts of your body, and the overwhelming stink of your own mouth. the problem then becomes how to remedy all of these things and in what order.

today i started with the scratching. oh the scratching. that probably went on for a good ten minutes, ranging in strength from mildly tracing my fingertips over the skin to digging wrist deep into some of the rather fleshier parts of my person. the other two i took out “two-birds-one-stone” style. what better way to conquer morning breath than a strong flavor-taste sensation? the battle against hunger and morning breath was fought by an onions, peppers and cheddar omelet, 3 egg of course.

veggie cheesey omelet v1

  • 3 eggs
  • 1/2 small to medium sized onion, diced
  • 1/3 to 1/2 medium green bell pepper, diced
  • 1/4 cup grated cheddar cheese
  • small amount of butter

put a frying pan over medium-high heat. when it gets nice and hot lube it up with some butter. pour in the eggs. pull eggs away from the walls of the pan and let the rest pour into its place. do this 4 or 5 times until the egg is just beginning to set. sprinkle on some of the diced peppers and onions and a good amount of the grated cheese. begin to transfer to a plate. as you get half of the omelet onto the plate, flip the second half over to create a nice fold. sprinkle some more peppers, onions and cheese on top. let stand a few minutes to complete the cooking and allow the cheese to melt. consume.

omelet making takes practice. once the egg hits the pan it should take no more than a minute or so. the faster those eggs come up to temperature the better they’ll taste. nice and fluffy with no need to add milk. i find it’s best to add ingredients in the pan and fold them into your omelet rather than mix them with the egg before cooking. i try to keep the ingredient list small so the eggs cook perfectly and it is easy to manage.

this is probably one of the best omelets i’ve made. the eggs came out perfectly cooked and just a little toasty on the outside. (a matter of personal preference. remove omelet sooner to prevent the outside from toasting.) the peppers and onions brought a delightful brightness and crunch to the party. and the cheese. too much and it’s overpowering and runs all over the place. too little and what’s the point? this time it was spot on. i’m proud of myself on this day.

oh, here’s a nice close up of the omelet just before it was sentenced to spend eternity in my belly.


One Response to “eggs for breakfast”

  1. michelle said

    Never write about your morning scratching in a public forum again.


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