Every morning there is a decision to be made.

What to make for breakfast.

Inspired by the fact that this time of year we are in attendance at our home in France I needed something to soothe my sad Francophile soul.

Voila…

The French Adjacent Omelette.

D’accord! Faisons cela (ok, let’s do this!)

French Omelette Adjacent for 2.

Take 3 large eggs and Whip it…whip is good.

In a medium 8 or 9 inch fry pan place a tablespoon of sautéed leeks ( I always have them at the ready).

Melt a generous pat of unsalted butter.

Cover the bottom of the pan with a thin layer of fresh ground pepper and a sprinkle of kosher salt.

Melt the butter and heat up the leeks.

I often add mushrooms which I wipe clean with a paper towel and cut the mushrooms in half.

Make sure to sauté both sides of the mushroom.

I like to sprinkle cheese in the pan on top of and around the leeks so that the cheese is not just gooey in one section of the omelette.

Spread the beaten eggs across the pan.

Allow the eggs to settle then sprinkle the cheese over the entire omelette.

I have been using the shredded mixed cheeses because they are tasty and easy.

When the eggs are firm and the edges have been lifted from the sides of the pan with a spatula so the runny eggs can flow underneath then Fold the omelette in half.

I immediately flip it and cook for 2 minutes and flip it back.

Cooking time is personal as I like my eggs more well done.

My life partner and I split the omelette and I adorn the top with a dollop of Creme Fraiche or sour cream.

While in Santa Fe I have been making a Breakfast Sandwich with the shared omelette (sans creme) because the croissants from Dolina Bakery are amazing…the best I have ever indulged in outside of France.

Omelettes are also perfect at dinnertime with a glass of wine.

Bon Appetit!??