OK, last recipe using piperade, I promise!  I’m just a big fan of learning to use the same ingredients to make multiple dishes.  It gives any home chef so much more flexibility when deciding what to make, and makes shopping easier too.

On to the recipe.  First, I am an egg fiend.  I find the humble egg to be one of the most underrated ingredients in home cooking.  They can be used in dipping sauces, as side or garnish, or be the centerpiece of a complete meal.  Eggs have unparalleled versatility too, as you can cook eggs in so many ways.  Plus, is there anything that beats an egg sandwich with a slice of cheese on a fluffy roll?

Now that I’ve worked myself into craving an egg sandwich, back to the omelet.  Omelets can be filled in many fantastic ways.  I highly recommend adding both meats and vegetables – my favorites are sausage, bacon, peppers, mushrooms, and onions, but everyone has different tastes.  Here, I used some of the Piperade I made the previous day, since I had extra in the fridge.

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