Kitchen Sink Omelet
I may or may not have a slight obsession for omelets. After a little vacation to Colorado, where we had a few made-to-order omelets at a hotel breakfast, we came home and I was determined to make a perfect omelet. To me, that means it holds it’s shape, its not browned on the outside, and its stuffed with whatever I want.
For a while, I was making an omelet everyday. Now, I’ve slowed my roll but I’ve had a lot of practice and I think I’ve got this omelet making business mastered.
I have tried dozens of different combinations for fillings. Celery in an omelet is not that great by the way. My favorite so far is bacon, onion, mushroom, spinach, cherry tomatoes, and goat cheese. Usually topped with an avocado and sometimes salsa if we have it.
Add whatever you have on hand though. Bell peppers work great. Sausage is fantastic. Cheddar is always a winner.
- 4 slices bacon, diced
- 1.5 lb asparagus, washed and trimmed
- 1/4 cup mayo
- 2 sprigs of fresh dill
- 1 garlic clove
- 1/2 lemon, juiced
- In a large skillet over medium-high heat, fry the diced bacon for about 5 minutes until the bacon is very crispy.
- Remove the bacon from the pan. Drain off some of the bacon fat until about 2 tablespoons are left in the pan.
- Add the asparagus to the pan and cook for about 5 minutes, moving the asparagus spears around so they evenly cook.
- Cover the skillet for another 5 minutes and cook until the asparagus is tender.
- Top the cooked asparagus with the crispy bacon then drizzle on the dill garlic aioli.
- For the dill garlic aioli: add the mayo, dill, garlic, and lemon juice to a tall mason jar. Use an immersion blender to mix everything together for about 10 seconds.
