Her recipe started out the same as if she was whipping up a typical omelet—combining eggs, milk, flour, and seasonings in a blender. But instead of cooking it in a sauté pan, she poured her egg mixture into a cake pan and baked it for about twenty minutes. When the eggs were golden and bubbly, she pulled it from the oven, sprinkled on shredded cheddar cheese, and loosened the edges. Then she simply rolled up the omelet and cut it into pieces. “How are we garnishing these omelet rolls?” Suzanne asked. She’d dealt out half a dozen white plates like playing cards and was watching Petra place an omelet roll in the center of each plate. “Just drop on a dollop of sour cream and sprinkle on some of your homegrown chives,” said Petra. “Oh, and don’t forget, two slices of whole wheat toast with little pots of apple jelly.” “Got it,” said Suzanne. Petra turned back to her stove, where she quickly plopped eight slices of French toast onto her grill.
