Pauline's Omelette
By: Ian Low
Published: Wednesday, November 3, 2010 - 6:30pm

Ingredients




6 eggs
Bacon
1 onion
Thyme
Pepper
Butter
Parmesan Cheese

Preparation

1 To begin, chopped a whole onion and a few strips of bacon. Dice the bacon to bite sized pieces. Crack about 6 eggs and beat them. 2 Normally, I seldom use butter to saute my ingredients, and also when there is bacon involved, you do not even need oil as there is enough fat in the bacon. But for this omelet, I will start off with a large knob of butter to saute the onions for a minute or 2. 3 Next, add in the bacon and fry them until there is a nice fragrant aroma. Next add in the eggs and let it fill up the entire pan. Let the eggs cook on the side until the omelette is ready to be flipped. 4 Add some fresh thyme or any herb of your choice for that nice perfume. Season generously with pepper but hold off on the salt as the bacon should be more than savory enough. Add some grated Parmesan cheese as well into the onion and bacon mixture. 5 Flip the pan to let the omelette fold half of itself. Add some more cheese on top and once the eggs are cooked, plate it by flipping it on the other side of the omelet. Add more grated Parmesan if you like and garnish with more fresh herbs.