This, my friends, is something you must try. When Lynne B. put this on my lap, it was almost too charming to eat! It looked like an omelette, but had the tell-tale signs of a panini grill. I thought it brilliant (and delicious!) Thus, the panomelette was born.The finished panomelette is just so perty, no?
How to make such a masterpiece? You’ll begin with the omelette basics: eggs, milk, and cheese. Aren’t you glad we have cows? Bacon is always a nice touch. Aren’t you glad we have pigs? Omelettes are wonderfully diverse. My husband would add onions and peppers. My kids would pick them out. I’d like hash browns. You see, add anything you’d like.
If I didn’t mention, you need a panini grill. Want to borrow? Make sure it’s nice and hot. Spray with something nicely organic and chemical-free like olive or coconut Oil. You’ll pour that omelette on the panini machine nice and slow. It will drip down into the gutter (probably gutter is a no-no word in the world of cooking enticements). Have a little bowl to catch eggies. You can pour it right back on the panini grill. Ta-da! Out of the gutter.It only takes a moment to cook before you have a fabulous panomelette. Exciting, no?
Is this not exactly what you’d like to eat in bed this Sunday for Mother’s Day breakfast surprise? I have a feeling more women are reading this post. No matter – forward this post to the man! Subtle hints are highly underrated.
So, when the panomelette is done, cut with a pizza cutter. I did three strips.
Omelette + Panini = the Scrumptious Panomelette.
For complete story details, including ingredients (uh, eggs, milk, cheese, and bacon), click here. (and then go make it 🙂