• 6 to 8 slices of bacon, chopped
  • 1 orange bell pepper, diced
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1/2 cup grape tomatoes, chopped
  • 1 tablespoon fresh parsley, chopped
  • 8 eggs, beaten
  • 2 tablespoons heavy cream, divided among four
  • Slap Ya Mama seasoning or a little s & p
  • 1 cup grated cheese, cheddar works well, or provolone, Parmesan, asiago, a Mexican blend -- whatever you're craving as long as it melts well)
  • 2 tablespoons of butter (divided into four)

I’m so excited because today is the first day of September! For me, the difference between August 31st and September 1st is that it feels like I instantly went from summer to fall! I know that fall doesn’t technically begin until September 22nd this year, but I pay no attention to that. As they say, ignorance is bliss, and so for me it started today. Fall is my favorite season and it is followed by my favorite holiday — Christmas. I love October, November and December. I always have to resist taking out my fall decorations however which include apples, gourds, fall colored leaves, wheat, colors like reds, greens, oranges and golds on the very first day of September. My friend Donna and I always celebrate the beginning of our favorite season by taking a trip to a craft store like AC Moore or Michael’s.

In order to avoid decorating my house prematurely — in other words today — I made omelets for my family instead! I’ll never be thin! And how about that color! I guess I did have autumn in mind, because this omelet included every color associated with the fall.

Now, the secret to a good omelet is the filling, and oh yes, a little splash of heavy cream! Good old cream. It just makes everything tastes better doesn’t it?

Saute your bacon (I love using my cast iron skillet for this) until nice and crispy. Remove your bacon and set aside. Add the peppers and onions and saute just until tender. We actually like a little bite to our veggies around here. Add your garlic and saute one minute more. Now throw in your tomatoes (well gently — I got a little carried away in my description) and parsley just to heat.

Make one omelet at a time. In a small bowl, beat together two eggs, salt and pepper or my favorite — Slap Ya Mama Cajun season — oh yeah!

TIP: If you do not have heavy cream, you can whisk the heck out of this to achieve a nice fluffy omelet. That’s why I love using heavy cream. It makes a nice fluffy omelet without having to work up a sweat.

Certainly, if you’re trying to watch your calories, you can substitute the cream for milk and then you can burn some calories before you eat by whisking away! Me? I opted for the cream…

You can also use an electric mixture with your wire attachment, but why add another bowl to clean. Eh, that’s just me…

Heat a heavy-bottomed nonstick sauté pan over medium-low heat. I love my 8-inch non-stick omelet pan. Add the butter and let it melt.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Please, resist stirring! Let the eggs cook for up to a minute or until the bottom starts to set.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.

Now sprinkle your delicious bacon mixture and then cheese over top.

With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown, well, that is unless you like it that way… : )

Gently transfer your beautiful finished omelet to a plate. Garnish it with some chopped fresh herbs if you care to.

Hubbies, wives, surprise your better halves with this omelet tomorrow! Or why wait…this makes a great alternative to dinner. It’s quick and filling!

 

 

 

 

 

 

 

 

 

 

 

 

From my heart to yours,

Elise