Every once in a while I really don’t know what to prepare for diner, and I really don’t have much time either. Then making an omelet is a really good option. It is fast, easy, packed with vegetables and proteins and it is also a perfect opportunity to use up all those leftover vegetables from other meals. Served on some bread it is a complete meal.

Omelet (2 servings)

6 eggs
splash of milk
herbs and spices (pepper, salt, garlic powder, mixed dried or fresh Italian/French herbs)
200 g bacon, cubed
1 onion, sliced
1 paprika, cubed
150 g mushrooms, sliced
1/2 courgette, sliced
2 small baguettes (or other bread of choice)

Heat a large, lidded pan (set the lid aside for now). Start with frying the bacon until it is crisp and has rendered its fat. Scoop out the bacon on a plate, leaving the fat behind. Pour out most of the fat, so that the remaining fat is enough to fry the rest of the things in.
Add the onion to the pan, fry until soft and translucent. Add the other vegetables and cook for a few minutes.
Meanwhile, make the egg mixture. Whisk the egg with some milk and the herbs in a bowl until mixed well.
Add the bacon to the veggie mix, then pour over the egg mixture. Place the lid on top of the pan. Cook on low heat until the top of the omelet is just cooked. Don’t overcook it! Overcooked egg is disgusting. Serve the omelet on the bread.

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