breadcrumbs and herb omelette.

i was never really into eggs for most of my life.  they kinda creeped me out actually.  but after living in ecuador i have come to love them.  being a vegetarian in ecuador basically means that you are going to get a fried egg in place of meat so i had to adapt to them pretty quickly.  pretty darn quickly.  anyways, the creepy thing?  yeah i'm over it.

eggs are pretty cheap and fast to cook, so i have been trying to keep them on hand (more for dinner meals and baking than breakfast).  this was actually the first time i've ever made an omelette.  i'm sure you could just scramble this too and it be fine.  oh and i made this with the same herb combo as the herb-crusted tofu because i really loved it and thought the flavors and texture of the breadcrumbs would be nice.  this makes two omelettes.

oh and i straight up forgot the parmesan cheese that i meant to put in.  it was still totally delicious but feel free to add cheese if you want (always good advice).


breadcrumbs and herb omelette.


ingredients

3 eggs and 3 egg whites (or whole eggs if you're feelin' it)

a splash of milk
1/2 c panko breadcrumbs
1/2 t dried parsley
1/2 t dried basil
1/4 t dried thyme
1/4 t ground savory
1/4 c grated parmesan (optional)
a bit of butter

directions
1.  lightly beat together the eggs and milk in a bowl.
2.  mix together the breadcrumbs, herbs and cheese.  then mix everything into the eggs.
3.  heat some butter in a frying pan on medium-ish heat.  the bottom should have butter on all parts of it.  pour half of the egg mixture into the pan, let it set, then give the pan a shake.  cook for a few minutes until the bottom is browned the the top is set.  fold onto a pan.  re-butter and repeat with the other half of the egg mixture.