Pretty cool, huh? Much better than the pictures I take. I thought I’d write a short post today describing this meal and also let you know that
MY COOKBOOK IS NOW AVAILABLE ON AMAZON.*
The e-book will be available here on my website soon. We need to do a few tweaks for that and then I want to do a video about it, which should happen early next week.
If you want a paperback version you’ll have to go through Amazon, as I have no interest/capability in shipping out books myself. I will point out that I have little to no control over Amazon’s pricing, and the paperback isn’t cheap. Its price is, however, in line with other cookbooks. The Kindle edition is reasonable, so if you want to get it right away that’s also an option. I am going to be doing giveaways and discounts next week here on this site, just so you know.
In the meantime, I wanted to tell you about breakfast today. We usually have 2-3 egg-based breakfasts per week, so an omelet seemed like a good idea. That slice of bread is from an overnight loaf that I threw together last night in about five minutes and baked this morning. (The recipe is in the cookbook.) I used four eggs for the omelet, really big ones that we buy from a couple at church who keep their own hens (but I also buy plenty of eggs at the grocery store), whisked them up with a little milk, salt and pepper, heated up my new medium-size nonstick pan and put in some olive oil, poured in the eggs, let them set for a bit, pushed the cooked eggs aside to let the uncooked ones get onto the pan, then (my signature move) flipped the eggs over in several sections. My goal is not to do anything fancy but simply to make sure that all of the eggs are cooked through. I know I’ve fulminated on this subject before–that when recipes or cooking shows say “the eggs should still be creamy” what they really mean is “the eggs should still be runny.” Not gonna happen in my kitchen! But you’ll notice that the parts of the omelet you can see aren’t browned at all, and that’s my goal: fully-cooked, non-runny eggs that are nevertheless not in the least overcooked. After I flipped the eggs over I added pre-shredded mozzarella and some pepperoni slices, put on a lid and turned the heat to low, and let it sit until the cheese melted, a couple of minutes. In the meantime I microwaved the leftover homemade pizza sauce from the batch that Gideon made Sunday. When the omelet was done I sprinkled dried Italian seasoning over the top. Fabulous!
Yes, it’s legal to eat pepperoni for breakfast.
*Amazon Affiliate link