No, I’m not cooking kale today. Aren’t you proud? I’m going back to some basics. The omelette: The refrigerator’s automatic cleanup function. Anything leftover in your fridge, throw it in an omelette. It will taste good – with some obvious caution. Don’t be throwin’ no smoked oysters, garlic, stilton and durian puree all together. An omelette cannot save that disaster. I’m going to go out on a whim and say bacon cannot even save that train wreck. Well, we’re not going to worry about that, because we’re going to make a delicious bacon and mushroom omelette. This would also be great with some cheese, but, honestly, I didn’t feel like it this morning. Oh well, the choice is yours. Get creative.

Ingredients:

3 strips Maple Leaf Bacon

4 Eggs

½ Onion, minced

6 Large button mushrooms, sliced

Salt and Pepper

Optional: Cheese, herbs, spices, anything your little heart desires.

Directions:

1. Let’s get our prep out of the way first. Mince your onion, slice your mushrooms, chop your bacon and whisk and season your eggs. Wow, that took all of 2 ½ minutes.


2.
Fry that bacon until it’s just about crispy. It will release a lot of its glorious delicious lipids, but let’s clear a little bit of it out. You can either drain it slightly, or use a paper towel to mop some of it up.


3.
Throw in all of your mushrooms and onions and flip and toss it all around. It might seem like a lot of mushrooms, but be patient. They’ll shrink faster than George Costanza in a cold swimming pool. Don’t forget to season with a little bit of salt and black pepper.


4.
Continue this until the mushrooms have a gorgeous brown colour and they’ve released all their water.


5.
Lower your heat and dump in your eggs. This is the hard part: be patient. Don’t touch the omelette for a minute. Don’t flip it. Don’t break it up. Let the pan do the work.
Once you’ve noticed that the edges have begun to set, swirl the pan around a bit to let the egg in the middle get to the edges and let that cook. You’ll begin to make a nice firm base. Lift the base at the edge with a small spatula, and tip the pan to let some of the runny egg get underneath the base. Continue to do this around the edges of the omelette until there is very little runny egg left on top.

6. At this point, you can cover your gorgeous creation with a lid for a minute or two to let the small remainder of runny egg top almost set. It doesn’t have to be perfectly set, because our little fold will do the work.

7. The fold: With the aid of your spatula, begin to slide your omelette out over your plate while tilting your pan. Once it is about halfway out, a little flick of the wrist will force the other half over the top and you’ve got yourself a perfectly cooked gorgeous omelette. Any runniness that remained will be taken care of by the residual heat in the flip. So wait 2-3 minutes for it to cool and set, then chow down.