2 pads of butter

2 large eggs, beaten

½ cup 2% or creamier Milk

Rosemary

Thyme

Dill

Salt’n’Pepper

a couple good, thick slices off the block of

     Vermont white cheddar cheese

3-4 Sun-dried tomatoes

English muffin

 

small skillet

 

Combine eggs and milk in bowl for a good minute or so until it thickens, and set aside. Heat butter in small skillet, then pour in egg/milk mixture.  Sprinkle some rosemary, thyme, dill, salt, and pepper over the mixture, and allow to set like an omelette for about a minute, checking the sides for burning with a heat-strong spatula.

 

(Meanwhile, toast the English muffin and set aside on serving plate. Go muffins!)

 

Once the bottom’s golden brown, carefully flip over and cook other side.  Sprinkle any additional amounts of the previous spices over this side, if you like.  Score the omelette down the center, and place the cheese slices and tomatoes one on half. Cook a bit longer until not too brown, then slip the spatula under the plain side and flip over the filling, pressing to stick.  Remove from heat and place on opened English muffin*.  Slice in half, and eat with both hands with several napkins.

 

You can substitute any number of things into the filling—chorizo and maple-fried bacon were two customer favs we didn’t try.  However, the coalition of hot butter and herbs, alongside the subtle sharpness of white cheddar and sun-dried tomatoes’ sweet oils, gave a homegrown heartiness to a usually bland fast-food dish.