Several of the anaheim peppers have turned orange and now red, and they are quite tasty. Given the abundance of peppers, I thought it time to try out some different omelette filling. So I diced a red anaheim and an amish paste tomato. I used some pecorino romano cheese and parsley to top it, giving the omelette nothing like a rouge appearance. And it was not spectacular, but I can definitely work with diced anaheim, which gives a great crunch and flavor to eggs. Tomato is also underrated. This probably would have done better with a diferent kind of cheese, perhaps a nutty parmesan.
Notes on Cooking: it's been a while (although with the fresh eggs we are getting, more would be better), so I forgive my overcooking of the omelettes. If the pan is too hot, it imparts a rubbery texture.
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