I just made this omelette and it was incredibly tasty. Its execution was far from technically perfect (I should have used a different pan), but my mouth couldn’t tell the difference.
I had some leftover mushrooms that had been fried in butter with garlic, salt and pepper and some leftover caramelized onions. I also had already grated pecorino romano, so with very little effort today, I got to both gain fridge space and eat a fantastic breakfast. Win-win.
A Flour By Any Other Name 