Our brunches on Sunday mornings are very hardy. We like variety of cheeses, olives, jellies and jams in addition to our eggs. This morning I decided to make an omelet with a twist and we both really enjoyed it. Why not give it a try.
2 Whole eggs
2 Tbsp of milk
2 Stems of scallion chopped
4 Slices of bacon cut in to small pieces
1 Medium size tomato chopped
2-3 twigs of parsley chopped
1 Tbsp of crumbled Gorgonzola cheese
Beat eggs and milk together in a small bowl. In a skillet brown small pieces of bacon until crisp. Add chives and tomatoes and stir until tomatoes are softened. Pour in egg mixture. Once the eggs are set add parsley and cheese and fold the mixture in half, gently turning it over with a spatula . Serve while warm.
2 Whole eggs
2 Tbsp of milk
2 Stems of scallion chopped
4 Slices of bacon cut in to small pieces
1 Medium size tomato chopped
2-3 twigs of parsley chopped
1 Tbsp of crumbled Gorgonzola cheese
Beat eggs and milk together in a small bowl. In a skillet brown small pieces of bacon until crisp. Add chives and tomatoes and stir until tomatoes are softened. Pour in egg mixture. Once the eggs are set add parsley and cheese and fold the mixture in half, gently turning it over with a spatula . Serve while warm.
2 comments:
Great looking omelet, we like having a nice big omelet for dinner the odd night. Thanks for the idea.
thank you for your compliment, I hope you'll enjoy it
Post a Comment