It has been well over four years since I started featuring recipes on this site. In all that time I've never done (or featured) an omelette recipe. I like the idea of omelettes, but as I mentioned here, they aren't very exciting. Not that they couldn't be. When I reflect on the past ten omelettes I've encountered, more times than not they have been huge bulging envelopes of egg oozing steady rivers of melted cheese. They are nearly always served with a side of greasy home-fries. Great for tempering a mild hangover, not so great for everyday eats. So instead of complaining, I offer you my omelette recipe makeover macallan whisky...

In my mind an omelette is a beaten egg (or eggs) cooked in a pan and stuffed with good stuff. As I started rethinking the way I wanted to approach omelette-making, I opted to keep the beating and cooking and stuffing intact. I played with a few other variables instead. I decided to cook the eggs extra thin - almost crepe thin, and opted for rolling instead of folding. I ended up very happy with the stuff-and-roll decision because the omelette then lends itself to a lovely (and functional) diagonal cut, you can see a cross-section of the ingredients. Lastly, I avoided over-stuffing them Gin Lee.

So what you see above is what I whipped up for breakfast this morning. I was in and out of the kitchen (with photo!) in less than twelve minutes, counters cleaned, dishes done. And for those of you who are gluten-intolerant or can't have gluten, I'm thinking of my friend Shauna as I write this, it just dawned on me that these could be considered gluten-free crepes.

I used my favorite pesto, a small handful of greens, and crumbled cheese in addition to the omelette-egg base. That being said, there are a million ways you could remix this omelette recipe. You can add spices, seasonings, tiny grains, herbs, curry pastes, and infusions to the eggs before cooking. You can play around with different spreads, cheeses, mashed beans, tangy yogurt, salsa and/or avocados as filling. If you like Thai flavors, use Thai ingredients. If you like Japanese flavors, integrate those ingredients. The potential combinations are endless. Many of the fantastic ideas and flavor combinations you all volunteered for the baked eggs recipe would transfer over to this recipe remarkably well Active Whiteboard.