Gourmet Chef Wannabe 2016 — photo 25 of 112: Cooking a gourmet two-egg omelette consisting of two shredded slices of prosciutto, two ounces of Israeli Pastures of Eden sheep’s milk feta cheese (bought at Trader Joe’s), and two tablespoons each of diced Trader Joe’s Fire Roasted Red Peppers and diced California Sun Dry Sun-Dried Julienne Cut Tomatoes in Oil. This was probably the best omelette I have ever had! The fluffiness of the eggs and feta cheese was a luscious contrast to the chewiness of the prosciutto and sun-dried tomatoes. July 2016. Camera used: Olympus OM-D E-M5 with Panasonic Lumix 12-35mm f/2.8 zoom lens.
For further details about the story behind this photo, see the related article A Gourmet Prosciutto and Feta Omelette.