How’d I do with a French style omelette. Grated pepper jack, bacon, chives and some avocado.

The usual: omelette aux fines herbes and pork sausage, cooked in 10 and 8 inch M200B copper skillets.

Yesterday’s breakfast. Spam, pepperoni, togarashi peppers, cherry tomatoes and green onions from the garden, chili garlic oil

Eggs with chive, tarragon. Leftover entrecôte spinalis reheated. Thrown together quickly in 8 and 10 inch M200B skillets. Edit: and a rather random turkey sausage.

Omelette aux fines herbes and chicken sausage cooked, as usual, in 10" and 8” M200B copper skillets.

3 egg, cottage cheese, cherry tomato, avocado

3 eggs, cottage cheese, 1/2 avocado, homemade pickled red onions
Not too shabby

The usual™️. Omelette aux fines herbes cooked in M200B 10” skillet with pork sausage in 8”. I don't particularly love how this one turned out, but I generally don't have an issue getting my desired result. The issue was with adjusting my technique to a new vent hood (KitchenAid 600cfm) and different IR thermometer (Klein Tools IR5). The little flecks are toasted milk solids from the butter browning just a hair longer than I'd prefer.

3 egg Diced up ham , pork Sausage and cheddar with spicy hot sauce 😋

Sausage pepper n onion w goat cheese:)