I was supposed to go the fitness club this morning with Lucy, but overslept. To make it up to her, I fixed omelets for each of us. I fixed Lucy what she requested -- a cheese omelet -- but I made a special omelet for myself.
When Alisa and I lived in Kalamazoo, there was a great little restaurant named Maggie's near campus that made a couple of great, unique breakfast dishes. My favorite was always the Mexican Omelet. Here is my omage to it:
Beat two eggs and pour into a small, pre-heated, buttered teflon skillet. Cover with a plate on medium heat until mostly firm, flip, and grate a little colby longhorn over the eggs, lay on several pieces of thinly sliced chicken (I used peppered turkey), grate a little more cheese over the top. Once the cheese is melted, fold (in half, if thick, or turn two edges in to enclose the contents). Spoon on salsa and sprinkle with jalapeños. (And cilantro!)