It’s Sunday—time for Michael’s Amazing Omelets!
Before I came out here, I asked Michael if I could have another omelet lesson. I had a feeling I was forgetting a step or two because mine just weren’t turning out right. Sometimes they were overdone, sometimes underdone; I was definitely missing something. So as a bonus (even though he was half asleep—and trust me, he is not a morning person), he let me video him in action. Now I’ll always have Michael’s Omelet Lesson to refer to.
Turns out I was forgetting a few key things:
- Add a little water to the scrambled eggs.
- Beat the chives, scallions, and peppers directly into the egg mixture—it helps evenly distribute everything.
- Heat the bacon bits in the microwave for about a minute before adding them. That way, they don’t cool the eggs down.
- Preheat the pan! (How did I forget that?)
He also uses a dedicated omelet pan with rounded sides, which makes it easier to work the eggs. I need to get one of those. Pronto.
Camille made sandwiches for lunch, but not just your basic slapped-together deli stack. Instead of regular bread, she used rolls—toasted with olive oil and balsamic vinegar, seasoned with salt and pepper. So much better than plain old butter.
The stuffin’s:
- A
slice of turkey
- A
slice of ham
- Two
thin rounds of hard salami
- Swiss
cheese
- Lettuce
- Thinly sliced tomato
Seriously—restaurant-quality food. And so delicious!
A note about balsamic vinegar: Michael once did a little experiment. He’d heard you should always buy the highest-quality balsamic you can afford (read: the most expensive), because the taste is totally different. So he bought three bottles: a cheap one, a mid-priced one, and a $30 tiny bottle.
Turns out the rumor was absolutely true. He said you could put that fancy balsamic on ice cream and it would taste amazing.
Personally, I never knew balsamic vinegar could taste so good—so I’ll definitely be upgrading my shopping list when I get home.
