Ingredients:
6 eggs – beaten well with a splash of water
½ lb. of bacon – sliced into about 1 inch pieces
½ cup of fresh cilantro – chopped
1 cup of button mushrooms – sliced
½ yellow onion – sliced
½ red onion – sliced
2 cloves garlic – chopped
1 hot pepper – chopped
1 vine ripe tomato – chopped
Grated Romano cheese
Olives marinated in olive oil with red pepper flakes
Olive oil for drizzlingPrepare bacon and set aside.
½ lb. of bacon – sliced into about 1 inch pieces
½ cup of fresh cilantro – chopped
1 cup of button mushrooms – sliced
½ yellow onion – sliced
½ red onion – sliced
2 cloves garlic – chopped
1 hot pepper – chopped
1 vine ripe tomato – chopped
Grated Romano cheese
Olives marinated in olive oil with red pepper flakes
Olive oil for drizzlingPrepare bacon and set aside.
Heat the griddle with a drizzle of olive oil. Place all of the veggies on the griddle and let the veggies grill until the onion become golden.
Heat a medium sized frying pan and place a drizzle of olive oil in the pan. Move the olive oil around and pour in some of the beaten eggs. Let the eggs become solid and carefully lift with a spatula and gently flip, leave only for a second and plate.
Cover the omelet with the grated cheese and fill half of the omelet with grilled veggies and bacon. Cover the veggies with the other half of the omelet and top with the olives marinated in olive oil and red pepper flakes.
This is a delicious breakfast, lunch or dinner, served with a side salad or fruit. How wonderful.
Enjoy with Love,
Catherine
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