Breakfast this morning – omelets stuffed with bacon, leeks and thyme

Now let it be known I used this combo in the Quiche Lorraine made last week and it was divine.

So this weekend I bought a bunch of leeks, and we still had fresh thyme as well as the rest of the bacon leftover from making the quiche.

Cut up the leeks and washed them thoroughly.

Then in a regular pan without a non-stick coating and cut the bacon into pieces and fried that for about 5 or 6 minutes. Then in went the leeks and the thyme until the leeks softened up a little bit, about 5 minutes there. Bacon left a nice fond in the pan so used a bit of water to de-glaze the pan. Took the contents and put it into a container.

Took the time to shred a bit of Gruyere cheese – that is cheese that Swiss Cheese wishes it could be. Awesome.

Then I took the nonstick pan, melted some butter over medium-low heat. Blended 3 eggs up with my power whisk. Then into the melted butter. Use a spatula to push the edges loose, letting the liquid egg run out and form layers. When most of the liquid is solidified in the center place half the bacon, leek and thyme mixture, with a handful of the shredded Gruyere in the lower third of the omelet.

Grab the handle, and slide the omelet onto a plate et voila! Someone even commented that I’ve become a much better cook over the years. This one was a savory feast in an omelet. A keeper if you will.

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