Welcome to the column to go to when you’re a broke, tired college student in a dorm. Today, because I am decidedly out of ideas, I am going to tell you how I make one of the versions of what I will eat for breakfast before commuting to Johnson City from Kingsport. Something I will make myself regularly is eggs, and specifically, an omelet.
To make my version of this breakfast favorite, you’ll need: 2 eggs, ½ tablespoon chili crisp, 1 tablespoon heavy cream, ½ tablespoon garlic butter, ¼ cup mozzarella, chives, seasoned salt and smoked paprika. Also, you will need a very, very good nonstick pan.
Crack your two eggs into a bowl, and add the chili crisp, heavy cream, chives, seasoned salt and smoked paprika. Whisk them until mixed well. Spray down your pan, and preheat your stove to low heat. Melt the butter in the pan.
When the pan is adequately heated, pour your mix in the pan, and wait for the egg to cook on the bottom. Make sure to have the top still runny. You will put the mozzarella in a line down the middle of the omelet, and flip the omelet in half. Some of it will run into the pan, and that is actually ideal. You just do not want the cheese to escape. Continue to flip the omelet on itself until it is done to your liking.
Additionally, I like to quickly fry some bacon and top the omelet with the whole pieces before I eat it for flavor. I tend to also enjoy this with some simple coffee with creamer and a fruit, usually mandarins, bananas or cherries. However, dear reader, that is up to you what you would like to eat this breakfast with.
Photo of a bacon omelet. (Contributed/joyfoodsunshine.com)
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