One of the things that I had been looking forward to the most for our Biltmore trip at the beginning of the year was having breakfast at the Inn every morning.

Pre COVID the breakfast buffet at the Inn was amazing, with so many choices that it overwhelmed the senses. They had a chef that would make custom omelets and Belgian waffles fresh from the waffle maker. The perfect cup of coffee while sitting by the fire in the Dining Room.

Every morning I would get the exact same omelet, tomatoes with goat cheese, simple yet delicious and melts in the mouth. the sense of the tartness of the tomatoes mingled with the creaminess of the goat cheese made for a flavor combination that I still crave.

Post-COVID though the breakfast buffet eventually came back with a very limited menu, coffee is still perfect and so is the ambiance of the Dining Room but the chef is gone along with the custom omelets. I swore that as soon as I got home I would make my own tomatoes and goat cheese omelet and today during my lunch break I finally grew bold enough to make it.

I and omelets have never had a great relationship and they usually end up becoming scrambled eggs but today my cooking skills were on point and the omelet was perfection.

I know things at the Biltmore will eventually go back to normal but until then I’m glad I can make my own tomatoes and goat cheese omelet.