Tophat665

Yup, you read it right, an upside down omlette. Very fluffy, while at the same time being crispy. Here's how it works:

Put some olive oil (a tablespoon or 2) in a non stick fry pan and get it heating over medium high heat.
Scatter in a handful of pine nuts (or walnuts or cashews). shake 'em around a bit to coat, and let the oil heat up.
While that's happening take three or four deli slices of imported swiss and tear them into one or two inch or so chunks.
Separate the yolks and whites from three eggs. Your oil should be hot enough by now.
Go ahead and lay the chunked slices of swiss so that they cover the bottom of the fry pan.
Then, get an egg beater and beat the whites frothy (just short of forming any kind of peak).
Add some liquid to the yolks (milk works. I used sour cream and soy sauce and olive oil), and some seasonings (black pepper, garlic, hot sauce, garlic, oregano, garlic, parmesan, basil, lavender and/or garlic are all good), and mix them together well.
Fold into the whites.
When the cheese in the pan is uniformly bubbling, reduce the heat to medium and pour on the eggs.
Cover and let cook for 10 minutes.
Run a spatula under he omlette to pop the cheese off the pan, then flip it.
Take a large flour tortilla and lay it right on top of the omlette to warm up.
Cover and cook 2 or 3 more minutes.
Uncover and turn the pan uside down over a plate.
Roll the tortilla around the omlette and cut in half.
Enjoy.

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