Bacon and provolone omelet

Bacon And Provolone Omelet 

Is it just me, or does bacon today have less flavor than bacon thirty years ago? I don’t know. Maybe it just has less salt than back then.  It could be the government pressuring the producers to use less salt. Whatever the cause, it ticks me off when I cook up some bacon and it is bland.

It is one thing to try to reduce your sodium level individually, but for goodness sake, don’t take the flavor out of our food. You’ll never have ‘healthy’ bacon. Bacon is a treat, full of fat and salt. If you trying to keep your blood pressure under control, don’t eat it so often. Or, you can do what I do and say, “Hey Doc, give me a bigger pill!”

3 eggs

1/4 cup buttermilk

4 slices of bacon

1 shallot, sliced razor thin

3 oz. provolone cheese, sliced

Fresh ground black pepper

Preparation

Beat the eggs together with the buttermilk in a bowl. Cook the bacon until crisp. Reserve the bacon and the bacon fat. Slice the cheese and the shallots and have them ready. Preheat the broiler.

Heat an oven proof, non-stick skillet. Add enough bacon fat to coat the bottom. Add the shallots to the hot fat and stir for about half a minute then add the eggs.  As the bottom of the eggs start to set, crumble two slices of bacon into the eggs and cover the eggs with the cheese. Give the eggs a heavy sprinkle of fresh ground black pepper.

Once the bottom of the eggs have set, place the skillet under the hot broiler. Broil until the top of the eggs and cheese are nicely browned. Remove the skillet and place the eggs on a plate.

Serving

To serve this omelet, place the remaining two slices of bacon on the plate next to the eggs. Now add two slices of homemade bread, toasted and buttered. Pour a steaming cup of French Roast coffee and a large tumbler of orange juice. On a different plate, place a large wedge of coffee cake and your breakfast is ready.