Tuesday, March 31, 2009


Swiss cheese omelet with Canadian bacon and onion tops.

Preparation: 10 minutes

Shopping: none

A high quality Emmentaler cheese brings a great deal of flavor and a bit of saltiness to this omelet. I also dice some Canadian bacon stored in the fridge. This time of year we are growing onion in seed trays for transplanting in April. As the slender leaves get very long and begin to topple over, I cut them back and scatter the trimmings over my eggs. They taste like chives, but even stronger.

For a high-protein breakfast, add a couple of slices of your favorite bacon. We like ours from Benton's, but when that runs out the slab bacon from Whole Foods makes a worthy substitute. Or perhaps you've found a bacon you like at the local farmer's market? I roast the bacon on a parchment-covered baking sheet in a 350-degree oven. Save the grease for frying and sauteing.

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