Apricot Brie and Egg White Omelet

This morning, yet another well-timed, perfectly made omelet of joy. I'm getting really good at this. (I remember when I was a kid and would try to make an omelet and end up with eggs EVERYWHERE from trying to flip the damn thing over in the pan. I now realize that the trick to making a perfect omelet is letting it cook mostly through before flipping and adding ingredients...In order to do that without burning the egg part, you have to let the uncooked egg slide under the cooked part, thus never crisping the outer egg. Then flip. Then add ingredients. Then fold. It's that simple.)

I use egg whites when I make omelets, because why use the extra cholesterol, when I'm not really going to taste the yolky goodness anyways. I reserve my yolk eating for when its runny and delicious. :D

So the cheese obviously came from my friends at The Cheese People of Beloit (where I buy my cheese at the Aurora Farmer's Market on Saturday mornings--YUM!) A tasty brie layered with a light hint of apricot (and I believe almonds). Awesome happy goodness.

The rest of the week was tamale from the farmer's market, Honey Jam, Juicy-O, BK, and McDs....yeah it's been one of those breakfast weeks.