We’re currently on vacation with my wife’s family on the Outer Banks of North Carolina, a thin strip of islands sticking out into the Atlantic. This morning we decided to make omelets using some leftovers from last night’s meal. This included such delicious ingredients as Dubliner Irish cheddar cheese, chopped onion, sauteed asparagus, and – oh yeah – fresh tuna.
The past couple days have been overcast and windy, but we’re making the best of it. Our future brother-in-law Evan made omelets for everyone this morning. Some of us helped with the prep, but he handled all the major cooking.
I love how Evan’s got this set up like a diner. He and Kate took orders ahead of time; here he is checking the list. All that was missing was a bell and someone shouting, “Order up!” (Which Kate actually did from time-to-time.)
Pictured above and below are Beth’s and my omelets. We had sauteed onions and asparagus, some poblano peppers, two types of cheese, and the tuna. With a little salt, pepper, and Old Bay seasoning, you couldn’t go wrong. Great way to start a day near the beach. Of course, this means that Evan is now obligated to make these every morning from now on.
At it was all washed down with a hot mug of Ethiopian Harrar coffee. Perfect.
