Mushroom, Sour Cream & Herb Omelet
I'M A RED-BLOODED CARNIVORE, which usually means that, unless it has meat of some kind, it's not really a full meal. Especially breakfast, which, unless it's a bowl of cereal or a Pop Tart, feels unsufficient as the "most important meal of the day".

Yet, still in the middle of a week scrambling to get an inordinate number of clients' work done so I can collect on that money, I didn't even have time this morning to run to the store to pick up any bacon or ham (or even the NY Post).

So I made due with what was in my fridge, which fortunately turned out to be more than I realized. I thought I had little more than eggs in my fridge. (When you live by yourself, you can't keep a whole lot of perishables in your refrigerator; most of them spoil before you use most of it.)

Turned out, though, that I still had some fresh sour cream and a half container of white mushrooms, which I sliced and sautéed in some butter. I then spooned them into a omelet—of whisked eggs, salt, pepper, and dried basil, oregano, and tarragon—along with a couple spoonfuls of sour cream (with an extra dollop on top with some black lumpfish caviar), then plated the omelet, and enjoyed a brief yet enjoyable respite as I sat by the window to enjoy the spring air and every bite of this aromatic, earthy, and hearty morning meal.

Bun Apple Tea!


Mushroom, Sour Cream & Herb Omelet