They say the simple omelet is the greatest test of a chef’s skill. Usually when I make them, something or other goes wrong; it sticks to the pan, or it cracks when I go to fold it. But this morning, I achieved a brief glimpse of omelet nirvana.
Just look at it:
Now, the McEwen and Sons eggs helped, as did the Benton’s bacon and Yellow Moon cheese inside. But I am very proud of this omelet. (The tri-fold looks so much better than just folding in half, too.)