Savory Gorgonzola Omelette
Ingredients:
2–3 tablespoons Statesboro Gorgonzola, crumbled
3 large eggs
1 tablespoon milk or water
Salt and black pepper, to taste
1 tablespoon butter or olive oil
¼ cup rye bread, cut into small cubes
½ teaspoon fresh thyme leaves (plus more for garnish)
Instructions:
In a small skillet, toast the rye bread cubes in a bit of olive oil or butter over medium heat until crispy and golden. Set aside.
In a bowl, whisk the eggs with milk or water, a pinch of salt, and a bit of pepper until well combined.
Heat butter or oil in a nonstick skillet over medium heat. Pour in the egg mixture, swirling to coat the pan evenly. Cook gently, pulling in the edges as they set.
Once the eggs are mostly set but still soft in the center, sprinkle crumbled Statesboro Gorgonzola, toasted rye croutons, and fresh thyme over one half.
Gently fold the omelette in half. Let cook for another 30–60 seconds to melt the cheese slightly.
Slide onto a plate and garnish with a few extra thyme leaves and more croutons if desired.