I melted a lump of butter in a large, heavy skillet, poured in chopped plums, sprinkled with a generous spoonful of brown sugar, let caramelize while I beat 2 eggs with a little bit of vanilla. If I remembered I would have added a bit of heavy cream. I poured in the egg mixture and let it cook til the top was just soft, folded it over, and enjoyed the hot, sweet, caramelized omelet.
I truly enjoy eating food when it is hot. I had the experience of eating soup when my son was a toddler and wondering what is it that is so wonderful and tasty about it. In a moment I realized the special feature was the sizzling temperature. As
My skillet came from the Village Thrift Store at Milwaukee and Armitage in 1983 or so. I've never found another I liked as well. I would like to find a cast iron soup pot someday.
I crushed and saved the calcium-rich egg shells in a jar of water to be used for watering our outdoor plants in containers. Maybe I'll transfer into a pitcher or watering can like my mom keeps in her yard.