Fourth of July is one of my favorite holidays. It’s one of the few holidays that happens in the summer when the days are long and the nights are warm and balmy. I love it.
Plus there’s fireworks, which I also love.
Yesterday I took Annie Mae to climb Pinnacle Mountain. My sweet 20 pound Boston Terrier has never climbed a mountain before, but she loves being outside.
Her star spangled banner bandanna was a huge hit, as was her squishy face.
I mean an American breed in a Betsy Ross tribute bandanna. It doesn’t get more American than that.
And it was an absolutely beautiful day. Sunny. Slightly cooler than normal. Fourth of July perfection that couldn’t get any better.
Until I made breakfast this morning.
I’ve been on a bacon and eggs kick, as you well know. When I got up this morning, the craving had not subsided. So I went with it.
Omelettes. The perfect breakfast package. It can be filled with whatever toppings you like. But I went classic with this one.
What you need:
- 2 eggs
- A splash of half and half
- A few pieces of bacon
- Shredded cheddar cheese
Fry up the bacon until crunchy. It gives the omelette nice texture. While that’s getting right, scramble your eggs with the half and half. Put a little butter in a pan, throw the scrambled eggs in to start the omelette-building process.
Once the bacon is crispy, drain off the extra grease. To make sure the eggs are cooked like I like them, I always flip the omelette over before I fill it up. No runny scrambled eggs for me.
Crumble the crispy bacon. Top with lots of shredded cheddar cheese. Fold the omelette over to close it up.
Plate it. Top with half an avocado because it’s creamy and delicious with eggs. And throw on a little salsa for good measure.
The key to omelettes, or anything for that matter, is choosing good ingredients and keeping things simple. If you don’t like the ingredients I used, make it your own and use what you love. That’s the beauty of it.