A good omelet starts with good eggs. Austin has a backyard chicken craze, and I know a lot of people raising chickens in town. One happens to be my next door neighbor Ryan. If Julie is a classy Renaissance woman, then Ryan is a mountain man on crack. He has raised pigs, ducks, and calves, slaughtered them, and roasted them -- all in his backyard. His backyard. I'm just happy to keep a basil plant alive, while this guy has pretty much maintained a farm. He also throws really great parties, and when the apocalypse happens, I hope I still live next door to him because he will not only help us survive but provide beer as well.
Anyway, he has a number of chickens roaming around our yards and has graciously shared some of the eggs. Take a look at 'em:
I know that second photo isn't very good but take a close look at that yolk. It is bright orange. If you examine a factory farm egg's yolk, it will be a pale yellow. It's the difference in nutrients. True free range chickens get a lot more nutrients than factory farm chickens, and it's the lovely yolks that make farm-fresh eggs taste so good.
Here's the final product:
I topped it with leftover tomato-caper sauce and shaved parmagiano. Inside is leftover avocado. I added green beans from the other night, making for a hearty lunch.