freaky fantastic fluffy omelettes

Imagine biting

into
clouds.

For breakfast.

As the sun
cleaves
into
your kitchen.

Fork at the ready.

And you slide your fork
across
the
golden
waft steam
splendour
bursting
the taste
of spilled
smooth
savoury

smiles
sweep
warm comforting...

and then the tomatoes sourish pucker pursed upturned lips...

and then the sweet aroma of basil and thyme...

like angels carrying liquorice sprinkles

dusting you

talcum sneeze

you inhale

the eggs unveil a quiet sweetness bringing out the coy yolk melting with the cheese...

and all the while embraced held sure by the albumen...

human we are,

to be still for a moment...

as the fluffy whites and the silky yellow and the tangy reds... and the aromatic greens... all merge in our senses... leaving us to scrape the ceramic surface...

our own reflections on the plate...

as we reduce clouds... into memories on the tip of our hungry tongues...


----------------

- Eggs (Separate yolks from whites)
- Yellow onions
- Peppers (red or green: burn the skin, put clingwrap over it, leave it, remove skin)
- Ham
- Chilis
- Cheese
---------------

How: Beat the egg whites in separate bowl. Add salt. Bit of sugar.

Heat up pan. Low heat. Put a bit oil. (I use Grape seed oil: health reasons, long story.)

When the egg white foams (be patient, it will foam up), pour egg white into hot pan.

Beat yolks lightly. Add spices if you want. I normally use marjoram. Thyme.

I also add some salt & sugar.

Drizzle yolks over the egg whites browning nicely.

Sprinkle rest of the stuff on there.

Fold over.

The steam inside the omelette will cook the ingredients.

Dust with paprika.

Bottomline:

Best omelette ever. Got the idea from Better Homes and Garden's cookbook when I was 10. I now use it to seduce women. Has not let me down yet. One woman who was allergic to eggs ate it and loved it. On her deathbed she smiled. Saying "that fluffy omelette was worth it". True story. Well... maybe not. But seriously. It really happened.