Neccesity is the mother of invention

and I needed dinner. After a killer day at work I had zero energy to get to the store. But the good news was my mental inventory of the left-overs from this weekends cooking bonanza got my creative juices flowing and thinking about what I could potentially construct into a delicious dinner.

I would say this was a French Provincial Omelet**, but as Eric pointed out, I pulled that description straight out of my ass and I have no idea what "french provincial" really means, although he did say the meal, "sounded both hoit and toit" so that's fairly satisfying.

For the egg mixture, I mixed 3 eggs with a dash of milk, and some S&P. I sprinkled chopped fresh herbs (thyme, tarragon, flat leaf parsley & basil) over the eggs once they had set up slightly in a well buttered skillet.

The filling is 3 kinds of chopped tomatoes that I briefly sauteed with red onion. You have to watch the tomatoes so they don't break down and you end up with marinara instead of fillings for a hearty omelet. Once everything was together, I tossed on some goat cheese and a little more S&P.

Quick interjection: one of the best tricks I ever learned about making an omelet is illustrated in the image above: put all the crap to one side so you can slide that portion onto your plate first, then use the pan / momentum of the rest of the eggs to flip the top portion closed over your filling. I know, I know... any moron could probably figure that out on their own, but it's a good trick! And apparently I am slower than a moron 'cos I never figured it out on my own.

Anyway.

I finished the dish by adding Extra Sharp Tillamok Cheddar on top of everything and waited until it melted with a little help of mother nature the microwave. At first I was afraid this might be overkill, but it really did finish the dish perfectly. The mixture of varying levels of tartness, the creaminess of the goat cheese, and the fresh spring flavor of the herbs made this really astounding - much more then I even really expected. I wouldn't change anything.

Eat with some toast to sop up any remaining juices MMMMMMmmmmmmm. Happy tummy!

Eric's dinner: a box of Pasta Roni.

** According to a very pesty friend of mine who lives in Hong Kong, has a French mother, a Brittish father, speaks fluid French, but despite all this sounds like he is from San Diego, says if I am going to call it French Provincial, I should spell it "French Provençale Omelette" since that is the 'proper' French spelling. He also said that my Omelette was, in fact, French Provencal as it was country style cooking, and no, said country did not refer to Texas. Whatever that means.