I can make a beautiful omelette.
But I usually don’t.
I tend to get carried away, chopping up way more vegetables than I can ever fit inside. Then I go for it anyway – and end up with a half-folded, ragged omelette and a veggie avalanche. It’s delicious, but it?s not much to look at.
Interesting take on quiche, cooking it inside a pepper instead of on a pie pan or in a coffee mug.