Scallions, green onions, whatever you call them I will eat them in everything. They work here kind of like onions would but without any of that crying business. The combination of parmesan and goat cheese is a great balance between sharpness and tanginess. Omelets seem really complicated, but you just have to dump the eggs in the pan and be patient while it firms up. Then you add your fillings to one side, and flip the other side snuggling the fillings inside. Breakfast done, for now at least.

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