What’s in the Fridge Omelette

Sometimes staring blankly into the refrigerator is all you need for inspiration. My guys had headed off to work, I had already had my first morning cup of Joe for the day. The TV was on for company, and the crew of The Kitchen were talking about breakfast.

Hum, breakfast. That sounded good. But what to make? Sourdough toast with Blackberry Jam and a second cup of coffee? Maybe, but somehow it didn’t get my taste buds going. It’s been raining for days – maybe warm Cream of Wheat with a pat of butter and a kiss of cinnamon. Yeah, but still not there.

Inside the refrigerator, staring back at me were the last of the eggs, the last of the bacon, part of a tomato and part of an onion. Omelette here we come! There was even some Pepper Jack Cheese and a small tub of Guacamole left over from earlier in the week. Perfect!

What’s in the Fridge Omelette
2 Bacon Strips
1/4 White Onion
1/4 Steak Tomato
Salt to taste
Black Pepper to taste
3 Eggs
1 pat Butter
1/2 cup shredded Cheese
2 tablespoons Guacamole, if desired

Dice bacon strips, scatter in a skillet over medium heat. While the bacon bits begin to fry, dice onion. Scatter onion over the bacon bits.

Slice the tomato into wedges, remove the seeds. Dice flesh and add to the skillet with the bacon.

Season to taste with salt and pepper. Continue to fry until the bacon has browned, the onions are tender and the tomato has dissolved into the mixture.

Transfer to a plate lined with paper towels to drain. Set aside.

Break eggs into a bowl, whisk until well blended.

Wipe out the skillet. Melt a pat of butter into the skillet over low heat. Once the butter has melted, swirl the pan to coat the bottom with butter. Remove from heat.

Pour eggs into the skillet, swirl to spread eggs evenly over the bottom of the skillet. Season with a little salt and pepper.

Let eggs cook in the residual heat of the pan off heat until just beginning to set.

Return to low heat, shaking the pan to prevent sticking while the eggs continue to cook. Use a rubber spatula to push cooked eggs toward the center, tilting the pan so uncooked eggs fill in the pan again. Continue until Omelette is nearly completely set.

Remove from heat. Spread bacon mixture over one half of the Omelette. Scatter cheese over the bacon mixture. Fold remaining half over the filling. Let rest for a minute or two in the pan to help melt the cheese.

Slide the Omelette onto a plate. Top with guacamole if desired and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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