Eggs. They are my go-to in all situations, from a traditional morning breakfast to an “I-have-nothing-in-the-fridge-but-3-eggs-and-a-block-of-cheese dinner.”
They are classic, delicious and easy to execute. One of my favorite versions of an egg is an omelette. It’s a perfect blank canvas for many different flavor combinations. This version is pigged up with a handsome amount of bacon and Swiss cheese, but I encourage you to switch it out and try anything your heart desires. You won’t regret it.
1/4 cup cooked bacon
1/4 cup shredded Swiss cheese
1 tablespoon chopped parsley
2 tablespoons milk
Salt/pepper to taste
Crack eggs and add milk into mixing bowl. Mix with fork till well beaten. Heat an 8-inch omelette pan over high heat until very hot, add butter and make sure it coats the bottom of the pan. As soon as the butter stops bubbling slowly pour in the egg mixture and lower the heat slightly. Spread the egg mixture evenly by tilting the pan. Let the eggs firm up and gently direct the mixture to the middle. Add the bacon and sprinkle the cheese over the top. Tilt the pan to one side and use the spatula to flip one edge towards the middle in thirds. Shake the omelette to the edge of the pan and gently flip the edge over once again as you slide it onto a plate, allowing edges to be tucked underneath. Grab a fork and dig in.