Salad omelet

I have a love-hate relationship with the New York Times.

On one hand, I sometimes become irritated by the editorializing of many news articles. I also feel some articles play on people's fears of virtually everything-- for instance, radioactive granite countertops and germ-ridden lawns. Such articles sensationalize small risks.

However, the paper does have a fair amount of really excellent content. This article discusses the underappreciated omelet. I was inspired after reading the article and the associated recipes to make a salad omelet. I took three egg whites and heated them in a non-stick pan. Then I stuffed the omelet with a few thin slices of Morbier cheese (left over from a wine-tasting expedition a couple of weeks ago), a sliced tomato from my mother-in-law's garden, a handful of spring mix greens, and some salt. I heated the omelet for a little while longer, so that the cheese melted. The result was a delicious, crepe-like omelet.