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Farm House Omelet

3 jumbo eggs (Brown)
14 teaspoon fine sea salt
1 pinch white pepper
1 tablespoon heavy cream
1 tablespoon unsalted butter
3 slices hickory smoked bacon (Cooked & 1-Slice Chopped)
1 tablespoon serrano pepper (Fine Diced)
1 tablespoon yellow bell pepper (Fine Diced)
1 tablespoon red bell pepper (Fine Diced)
1 tablespoon maui onion (Fine Diced)
3 tablespoons ham (Medium Diced)
1 tablespoon fresh chives (Chopped)
1 tablespoon fresh cilantro (Chopped)
1 tablespoon fresh parsley (Chopped)
1 tablespoon fresh thyme (Chopped)
3 tablespoons mild cheddar cheese (Grated)
1 plum (Sliced)
2 cherries (Pitted, Sliced in Half)


In a small bowl whisk eggs, sea salt, white pepper and heavy cream. In a 8-inch omelet pan melt butter over medium heat and add eggs. As eggs start to set-up gently push eggs to the center using a rubber spatula. Add bacon bits, peppers, onion, ham and fresh herbs. Cook 2-3 minutes or until eggs set-up and flip omelet over. Flip omelet over and add 2-tablespoons grated cheaddar cheese, cook until cheese melts. Carefully remove omelet from pan by folding in half and placing on a warm serving plate. Sprinkle remaing grated cheddar cheese over omelet. Garnish plate with Hickory Smoked Bacon, a sliced Fresh Plum and a Fresh Cherries.

Source: www.food.com