You will wish you were eating what I am eating now.
Below is pictured the Not-an-Omelet that I made. This improvised recipe changes depending how how many are eating and what we find in the fridge.
Fry up 4 pieces of turkey bacon. I undercooked them a tad and then set them aside.
“Dice” (I drop my standards on the perfectly sized cubes here)
“Dice” up one roma tomato
“Dice” quarter of a regular sized onion (I like bigger pieces of onion)
Quarter two mushrooms (at least) Sadly, I only had one left
Eggs: Two eggs beaten then add–
Salt, cracked black pepper, red pepper, and garlic (powder, if fresh dice with above ingredients)
Dash of milk (half and half would be wonderful as well. Don’t give me that skim milk crap)
Tear/slice up bacon until they are small adorable bite sizes. I cut mine to look like birds on the horizon (are you kidding me?).
Sautee onion, bacon pieces and mushroom. Add a dash of olive oil to make sure you don’t scorch things. (if you have fresh garlic add it now)
Toss in egg concoction. Cook until almost all the gooeyness is gone (yup, that’s how real pro chefs talk), turn off heat. Sprinkle shredded cheese (your call, I’m a cheddar girl) over top of eggs and make sure it covers all.
Finally add the diced tomatoes and mix it all around.
Remove from burner and serve.
I was out of sour cream to dollop and salsa. Se la vie.
It is still delicious with coffee and OJ.