French Omelets

I knew that this day was coming.  It was inevitable and yet, I was still somehow surprised that it happened.  I'm a girl who takes no prescription medication.  Zip - zero - nada - not even vitamins.  And a few days ago, I got handed my first daily prescription 😬   --- and it was toothpaste!!  🦷 🤣

A week ago, I never even knew that prescription toothpaste existed.  🤷🏻‍♀️  What kind of world to we live in that marajuana is legal in many places and fluoride rich toothpaste is a controlled substance?  😅  As crazy as it sounds - I am now a prescription toothpaste user.  Do you think I need to list toothpaste on the my medical records that ask what prescriptions I take?  😂 

Two trips to the dentist in one week is too much.  I mean, I like my dentist a lot but, I don't still don't want to hang out in his chair any more than once every 6 months.  😬  So after a few hours too many at the dentist - I am the proud owner of a shiny new filling and a tube of prescription toothpaste.  Not bad really, considering my past dental experiences.  #implantlife 😅 

That was way too much detail about my dental health so I will move onto a much more appetizing subject - french omelets.  (Which are very soft, and perfect for anyone with new filling.   Okay - I'm done now.😁 )   These rolled omelets are easier than you might think AND they're crazy good.  I filled mine very simply but you can certainly dress them up with your favorite meats and veggies to make them even more decadent.  

French Omelets
2 Tablespoons butter
1/2 teaspoon oil
6 eggs
1/4 teaspoon salt
pepper
2 Tablespoons shredded gruyere cheese
4 teaspoons chives, minced

Cut 1 T. butter in half.  Cut the other T. butter into small pieces and freeze. 

Heat oil in nonstick skillet for 10 minutes. 

Beat together 2 eggs + 1 yolk and 1/8 t. salt and pepper with a fork. 

Stir in half of frozen butter pieces into eggs.

Wipe oil out of skillet.  Add 1/2 T. butter and melt.  

Add eggs and use chopsticks to scramble.  

Scrape eggs from sides until almost cooked through.  

Turn off heat.  Smooth eggs into even layer with rubber scraper.   

Sprinkle with 1 T. cheese and 2 t. chives. 

Cover skillet with a lid and let sit for 1-2 minutes. 

Turn on heat to low and loosen edges of omelet from skillet. 

Place a parchment square on a plate.  Slide omelet onto paper towel. ​

Roll into a tight cylinder.  

Now I need your favorite omelet filling ideas.  Meats, cheeses, veggies, spices ... how do you fill your eggs?  Inquiring minds want to know.  

Caio!

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