This morning I made an omelet using gouda cheese, prosciutto, onion
and mushrooms.
http://i26.tinypic.com/1z3bjuu.jpg

I use high heat and start moving the eggs toward the center of the
pan, tipping and turning to move the uncooked eggs into the spaces
left by the cooked eggs. Take the eggs off the heat and put in the
still hot filling and plate.

This should last me until dinner.
http://i32.tinypic.com/2j4c28j.jpg

koko
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http://www.kokoscorner.typepad.com
updated 2/17
"There is no love more sincere than the love of food"
George Bernard Shaw

k...@lets wrote:
> This morning I made an omelet using gouda cheese, prosciutto, onion
> and mushrooms.http://i26.tinypic.com/1z3bjuu.jpg

Prosciutto is all about texture and nothing about flavor (it's not
smoked), and heating turns it to rubberbands... bad choice (and waste
of good money) for an omelet.