Omelette-y

More omelette-y ideas…

One is a yellow, omelette-y envelope swaddling a pale Anaheim pepper, the other a dark, stout, battered Poblano.

It is matured for two months and has a sticky yellow rind with a pale yellow interior of glistening curds speckled with blue veins, a gentle omelette-y aroma and a creamy, briny flavour that gradually develops into a clean, fresh, mild blue taste.

We always welcome a new way to eat eggs, as they are nutritionally the best possible start to the day; here, they come in the guise of fluffy, omelette-y mini-muffins.

Cooked rice, tossed in a hot pan with peas (I always want peas, for some reason) and any other veg you have, then enriched with a bit of omelette-y egg and a generous splosh of soy and chilli, it’s a dish so reviving and comforting that it’s worth cooking too much rice the night before deliberately (with a proviso, see note, below).