Simple Suppers: One Egg Crepe and Roasted Vegetables

I really dislike thick omelettes. Restaurant menus everywhere boast our "thick and fluffy 4 egg omelettes." Who eats 4 eggs at a sitting, before the fillings have even been added? Blechh. Ideally, I like ONE egg, thin and fine, like a crepe. At most, two eggs.

I made a loaf of focaccia tonight (recipe and pics to follow) and used 1 egg to brush the top of the loaf. With the remaining egg, I spread it quite thinly in a pan which had a moment prior, been used to saute fresh herbs, and cooked the ideal omelette in the remaining butter and herb residue. Very thin and herb-y.

Served with roasted veggies (clearing out the bin -- they were about to give over to mush any day) and fresh herbs from my garden, and few drops of basil infused oil to be all artsy fartsy and such.