52 Omelets

I love eggs, and although I cannot eat them a lot, I love the idea of a runny omelet in the morning or a tortilla in the evening. I have always admired eggs and cooks' abilities to work together to change the taste, texture, structure – everything. It is a form of very deep trust that makes the omelet taste good. In this book, which was actually made entirely (including photography) by me, I made 52 of them. Omelets. One for each weekend. From simple French to spicy Indian and Mexican. And From ingredients that are usually in the fridge and easy to access.