I have actually cooked three omelets this week. Mostly cheese. Today, I whacked up two thin slices of pepperoni (not the tiny ones, these might be 2.5 inches in diameter), fried that in a bit of macadamia nut oil, then added two large eggs, which were beaten with some ground chipotle pepper (not a great idea), 10 shakes of salt, pepper, smoked paprika, and a dollop Carb Countdown "milk". Did the usual omelet thing, using some thinly sliced chipotle cheddar cheese for the filling. That was pretty yummy (problem with the ground chipotles is that most of the specks ended up in one very spicy bite).
I think I want to try a quasi-Mexican one next, with a garnish of sour cream, guacamole, and salsa. -- Jean B.
