A couple of posts earlier, I had mentioned the batch of bread that didn’t really work out… and was summarily reduced to breadcrumbs. I had some of the crumbs left over… nice, soft and fresh, not the dry, crumbly variety we usually use to coat stuff. Since something had to be done, they went into our breakfast that morning.
Saute a finely sliced onion in very little oil, till just transparent, add seasoning, mix well and add the crumbs. Remove and reserve. Beat your eggs and spread them in the pan, shave some cheese into the middle and pour the breadcrumbs into the middle, over the cheese, wait a few more moment till the egg solidifies, then roll, slice and serve.
I know I tend not to give proper measurements and details and have been thinking on this. I’ve come to the conclusion that my writing and food is more about sharing ideas rather than providing directions. I’ll be very happy to retest a recipe and provide exact measurements in case anyone does want them. In the mean time, I hope this works. 
- Sid
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Cooking is all about recycling and using something in many ways. Nice texture to that omelette.