Disconnected Running & Holiday Jottings

For some reason that has been forgotten in the mists of time, Thursday has become our omelette night.
Sometimes Spanish, but usually French. Runny in the middle with, say, chopped tomatoes, onions and ham but this can vary. Served with lots of crusty French bread a Ceasar salad, olives and a bottle of Merlot. Complete the French theme with a gingham tablecloth and Django in the background, a meal to look forward to all day.
Easy method. Beat 3 eggs and season. Add to warm omelette pan and allow bottom to set, add filling and put under a hot grill until everything warms through but leaving the inside runny. Gently slide half of the omelette onto warm plate and fold over.
Link to "Blue Kitchen" a very interesting eclectic and entertaining food site.