I just ate one of the best omelets I’ve ever had. It’s also probably the freshest I’ve ever had, which is probably no coincidence. My dear friend Mark Collins gave me some of his chickens’ eggs yesterday, along with jalapeños and bell peppers from his garden, which I used for an omelet this morning using this recipe. I subbed in what I had and left out the things I didn’t have, such as a red pepper and cilantro. I used green onion in place of a regular one, chipotle cheese instead of cheddar and used srirachi in place of Tobasco. The results were amazing! I don’t think I’ll be getting a chicken coop any time soon and my gardening skills aren’t quite up to par, but I am more determined to find locally sourced food! Thanks, Mark!