Today was laaaaazzzzzy. I had a cup of coffee for breakfast. So by the time 3 o'clock rolled around, I was starting to feel hungry. So I rummaged in the fridge and came up with a few things for a simple omelette.
I still had a couple of slices of the bacon I picked up at the St. Lawrence Market last weekend, some goat's milk brie, eggs, cream and a jar of roasted red peppers. Here's how it all came together.
Bacon, Cheese & Red Pepper Omelette
- ½ a roasted red pepper, diced
- a chunk of brie, small cubes
- 1 slice bacon, diced
- 2 large eggs
- 2 Tbsp cream
- salt and pepper to taste
Preheat the oven to 350°C.
In an oven-proof skillet, fry the bacon pieces until they start to crisp. Meanwhile, whisk together the eggs, cream and seasonings. Drain the bacon onto paper towels, then return to pan. Add the red pepper pieces, then pour in the egg mixture. You might want to use a spatula to evenly distribute the bacon and peppers. Add the dollops of cheese throughout the omelette. Continue to cook until the eggs just begin to set. Then transfer to the oven for 10-12 minutes on the middle rack.