I’ve been getting a little bored with my food choices lately, readers, which, for me, is kind of a travesty; it typically means that I’m facing some kind of deeper creative block or depression in my life, because food is my daily form of creative expression. So I decided to give myself a little month-long challenge just to kick start the engines again, but I’m going to need your help. In the month of March, I’m going to make 31 different types of omelets. I’m calling it Omnomlet Month.
See, one of the things I struggle with sometimes is getting myself to remember to eat breakfast (or put forth the effort to do so). But I can make a passably tasty omelet in about 5-6 minutes, and that is a pretty good incentive. I am a pescetarian, so no non-fish meat allowed, but here’s where you come in, readers: what should I put inside these omelets? I want 31 variations on the theme of delicious, and I’m counting on you to help me put it together. Dairy products are fine, gluten is fine, I have no allergies but might reject some foods because of a strong distaste for them. However, I might be willing to get adventurous, too, so lay it on me. What wonderful food combinations should go inside an omelet?
Here are my opening thoughts:
- Caprese Omelet: sliced cherry tomatoes, shredded mozarella, whole basil leaves, and a splash of oil and vinegar, with cracked pepper.
- Taco Omelet: taco-seasoned tofu scramble, white onion, jalapeno, salsa, and cheddar.
- Lox, red onion, cream cheese, and caper omelet.
- Brie, sliced grapes, lavender, and thyme omelet.
- Spinach, kalamata tapenade, and feta omelet.
Readers, I need 31 extraordinary ideas for extraordinary omelets. I’ll promise to post weekly updates (with pictures!) throughout the month of March, and maybe you’ll get some good breakfast tips while I’m at it. So chime in in the comments and tell me: what are the best omelets you’ve ever had? What would you put in a dream omelet? What do you wish someone else would try for you to decide if it’s good or not? Let me know!