Omelets

Eastside Road, October 6, 2017—

AFTER A BUSY DAY in the city we were home too late and too tired to think much about dinner. Something quick, yes?

I made omelets in my usual way, cooking them in olive oil rather than butter, filling them with chopped arugula and grated Parmesan cheese before folding them over. Cook handled the green salad. — just arugula tonight, dressed with olive oil and lemon juice.

     🍷Cheap Italian white


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