re: Go-To Omelet Thread

I like the Kerry butter but it needs to be on the baguette or pastry instead of in the pan. That's wasting it.

I preferred soft scrambled and just had a small spring onion from my garden chopped and sautéed in butter on low heat, three yard eggs whisked well with fresh thyme added along with a couple of pieces of chopped cold smoked salmon, cook over low stirring all the time when almost ready remove from heat and stir in a small dollop of creme fraiche, return to heat and stir until done, add fresh chopped tomatos and plate.

Nice sea salt and cracked pepper. I eat this at least 4 times a week in some form or another.