Everyday Omelette

Some nights I have no clue what to cook for dinner. Actually, that's a lie...Most days I have no clue what to cook for dinner. Or at least that was the case a while back.

Someone gave me the idea of have breakfast for dinner. So that's what I do now when I don't know what to cook for dinner. Breakfast foods are pretty easy to make, after all. Or at least the stuff we usually eat. Except for those bennies that I like so much.

Anywho...one of our old standbys are omelettes. We always have eggs, onions and some sort of cheese. When I have leftover bell peppers and mushrooms, I'll make a batch of the filling so that I can quickly make some omelettes over the next few days if needed. Sometimes we won't have bacon in the omelette if we don't have any raw bacon in the fridge but it certainly is awesome when we do.


Everyday Omelette
(serves 4)

Ingredients:

• 8 eggs
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 4 bacon strips, diced
• 1 cup cheese, shredded (any kind you like)
• 1/2 tsp red chili flakes
• Salt & pepper, to taste
• 6 Tbsps canola oil or bacon grease

Directions:

1. In a large skillet, cook bacon on medium high heat until crispy. Transfer cooked bacon bits to a towel lined bowl and set aside. Drain grease, leaving about 2 tablespoons left in the skillet. 
2. Stir in onions, bell peppers, mushrooms, garlic and chili flakes. Saute until veggies are tender crisp. Mix in the crisp bacon bits. Season with salt and pepper. Transfer filling mixture back to the bowl. Set aside.
3. Add 1 tablespoon of bacon grease or canola oil in the skillet. Turn heat down to low-medium low. While the grease/oil is heating up, beat two eggs in a small bowl. Gently pour eggs into the skillet, covering the bottom. Sprinkle on a pinch of salt and pepper. Sprinkle on about 1/4 cup of shredded cheese all over the top of the eggs. By now the eggs should almost be cooked through (very little liquidy parts left when jiggled). Spoon about 3-4 tablespoons of filling onto one half of the omelette. Using a spatula, gently fold over the other side of the omelette. Let the omelette sit in the pan for about half a minute so that the warm cheese on the top starts adhering to the filling.
4. Slide omelette onto a plate and repeat with the other three omelettes.
5. Serve with a side of toast and maybe some hot sauce.

If your pan has hot spots like mine, just spoon the filling into the "rawer" half of the omelette since it'll continue to cook after the other half of the egg circle has been flipped on top. If the omelette is cooking too quickly (read: brown bottom but raw on top before cheese and filling is added) then turn your heat down. You can also add about a teaspoon of water after everything has cooked and cover with a lid to simmer. I find that it actually makes the egg a little fluffier after it has its little mini steam treatment.