My daughter and son-in-law live in the country and have the wonderful pleasure of raising their own chickens, beef and pork. And, of course, parents are treated to their generosity. Eggs are one of the best basic food items to keep in the pantry (as you know farm fresh eggs don't need refrigeration). That's because they are full of protein, not as expensive as meat, easy to cook making eggs a fast and frugal food item.
When I make omelettes, I like to keep the omelette simple and have extra ingredients on the side. This keeps any veggie who want to add crisp and the omelette pure... also, its a good idea to do this in case any family member doesn't like green pepper, mushroom, asparagus or whatever else you like to have in your omelette.
For today's meal, begin by sauteing fresh green asparagus with fresh green pepper, onion and mushrooms in olive oil and a dollop of fresh creamy butter.
Once, brown and tender, remove from the skillet and set aside. Add a bit more olive oil to the skillet and lay in your bacon. Fresh cured pork is so delicious, there is no store bought comparison. As the bacon browns and crisps up, set on top of the asparagus, mushrooms and green peppers. Drain off any excess bacon grease (in Poland they use this to make lard spread) and wipe out the skillet with a clean napkin. Drop in another dollop of butter and then pour into the hot skillet a mixture of whisked eggs (use as many eggs as you will need per person omelette) with 1/4 of heavy cream or more depending on number of eggs used (cover the bottom of the skillet only). Cover and let it bubble up, remove cover and check edges. If they lift of up easy shuffle your omelette in the skillet and cover again until you see most of the egg mixture solidifying in the middle, add a few slices of cheese and or grated Parmesan and cover again for a few seconds. Finally, remove the lid and turn over the omelette in half, slide onto a serving plate. Put out the bacon and veggies as a side of extra ingredients.
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