Every Sunday growing up we had a "big breakfast". This breakfast usually involved pancakes or french toast or waffles plus a meat and sometimes an egg. I remember those breakfasts fondly and have enjoyed bringing a little of that to our weekends. Yesterday it was the breakfast burrito and today was the omelet. I haven't been all that successful at making omelets in the past, but I think my downfall has always been not leaving it in the pan long enough and perhaps not flipping it over and cooking it for a few more minutes. I'm thankful this recipe gave me a guideline for times, but other than that it didn't do much for me. I honestly think I disliked the taste of the dried oregano in this dish, which is rare.
Things I learned from this recipe:
Two cups of chopped tomatoes is A LOT.
The portion size was nice for sharing.
I served it with toast and it probably would've been nice with a side of bacon or sausage.
Would I make this recipe again?:
No