Herbed Cheese Omelette

This week I learnt how to make an omelette. May not sound very exciting to you but it was to me. Doesn't seem like a hard thing to master but if you just "wing" it like I had been doing you may wind up with the same result: scrambled eggs. So I followed the directions and "ta daaaa" a delicious omelette was served for a speedy week night supper.

SERVED WITH: I was lazy and in a hurry so I had it with a slice of bread. A side salad and some asparagus would have made a better dinner.

COOKING TIPS: Have patience. The trick to making an omelette is letting it slowly cook in the pan while gently lifting up the edges and letting the uncooked egg run underneath. After about five minutes, or when all of the egg is just about firm, you can flip one side onto the other.

RATING. 10. The tanginess of the lemon mixed with creamy cheese created a wonderful fresh tasting flavor.

Cottage Cheese Pancakes

I have never liked pancakes before. I always found them way to sweet to eat first thing in the morning. This cookbook has changed me. It has two fabulous pancake recipes. They are both so good it is hard to pick a favorite.

This Sunday I tried out the cottage cheese pancakes. If you don't really like cottage cheese don't worry I am sure you will love these pancakes anyhow. I encourage you to try it out!

SERVED WITH: I served the pancakes with some cut up strawberries and a tall glass of water. I kept the leftover pancakes to reheat for breakfast tomorrow morning or to have as a snack in the afternoon. They are incredibly filling, I was stuffed full after only two.

COOKING TIPS: The only tricky thing about these pancakes is trying to figure out when they are done. Because they have cheese oozing and melting inside them when they cook it is hard to tell if it is the cheese or wet uncooked batter inside. Following the instructions of 2 minutes per side gave me the best results.

RATING: 10. This breakfast was delicious and I look forward to the next lazy Sunday so I can cook them again.