Breaking With Tradition


Inspired by a friend’s (waving to Beverly) omelet yesterday, I decided to break with tradition and make myself an omelet for this morning’s SUNDAY SPECIAL.

It is two eggs, lightly mixed with a generous spoonful of sour cream and poured into a pan greased with ghee. As it cooked, I added six little slices of jalapeño pepper cheese in a wheel around the edges, and sprinkled on some tarragon.

Fortified by several nibbles on my omelet, DH enjoyed his usual poached egg. I put a bit of grated Provolone cheese on top this time for a bit of extra flavor. I felt guilty hogging all the cheese!



About judilyn

RV'er, foody, caregiver, knowledge seeker
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21 Responses to Breaking With Tradition

  1. gypsy97 says:

    The pineapple with your breakfasts always looks so good. Do you just warm it in the skillet? Also, I never thought of adding sour cream to the eggs in an omelet. What does it do to the texture? Can you taste it in the finished omelet?


    • judilyn says:

      The pineapple adds a lot, we think. It is a tart, yet sweet somehow, taste that goes good with the more bland eggs. We eat it on our cereal on regular breakfast mornings. Both the ham and the pineapple need only to be warmed, and take about the same amount of time to do so. Removal is not critically timed, so easy to just leave them there until everything else is ready.

      I think the sour cream gives a real boost to the texture, without really overpowering anything with its own flavor. I doubt you would be able to tell it was there, if I just made you the omelet and presented it without an ingredients list.

      If you find sour cream too oppressive, you can use creme fraiche or heavy cream instead. Just don’t beat the eggs up – just a gentle mixing. The add in doesn’t need to be amalgamated; just slightly incorporated.


  2. Chris says:

    OMG, Judie! Are Tater Tots allowed in your healthy-eating household?



  3. Nice idea, to add the jalapeno cheese to the omelet. All looks so colorful and tasty! 🙂


  4. judilyn says:

    Oh, it definitely WAS! Glad to see you again, Beth! ;->


  5. bevparks says:

    Hey, I’m happy I could inspire you! Your omelet looks and sounds delicious. Also, looking at the picture, I was reminded that I used to make cream cheese omelets. Haven’t made one in many, many years. Might have to try that again to see if I still like them.


  6. Liz says:

    I’ve just fried myself an omelette in rendered bacon fat (guilty but hey it’s good to spoil oneself, once in a while) and now I’m so stuffed, I don’t think the word lunch features today! Your omelette was something to reckon with and boy it’s ages since I used ghee. I love the smell and taste of ghee…thanks for reminding me about some forgotten ingredients. Have a lovely day!


  7. LFFL says:

    I’m eyeballing the tater tots more than anything!


  8. bjdewell says:

    I made myself a two egg cheese omelet last weekend, too. I’ve been getting a dozen brown free range eggs from Walmart. They are a little more expensive, but I get the large size and they are huge and soooo good. Just like the eggs from my hens in Pollock Pines. That omelet was delicious – I put catsup on the top, then some guacamole , and then sour cream on the top if it all. Yum! 🙂


    • judilyn says:

      The better eggs make a better omelet – and any other egg use, really. I’m loving them. Even at their most expensive, they are still a cheap main dish, and oh, so nourishing!


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