Experiments, Ingredient Information

Leftovers; Ribeye and Grilled Asparagus stuffed into an Omelet with Herbes de Provence and Melted Cheddar

Omelets’ work perfectly for left overs and are great for Breakfast, Lunch and Dinner! The smoke from grilling really shines through with both the Rib Eye and the Asparagus. The accent of Just Jules Prime Rib/Meat Rub and a few sprinkles of Herbes De Provence (one of my favorites in Omelets’) was a perfect pairing.  


Herbes de Provence; a fragrant mixture of Basil, Fennel Seed, Lavender, Marjoram, Rosemary, Sage, Savory and Thyme.


Happy Cooking!  Bon Appetite!

PASSION My Journey through Food, Jules Meyer Author; available at justjulesinthekitchen.com/store   

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