Eggs, Any Way

Ina Garten, or the Barefoot Contessa, as she is known, is fond of saying that if you can make scrambled eggs and then can make ten variations of that, then you have ten different dishes. Um no, Ina. Dear, you just have scrambled eggs. No matter what ingredients you mix in, they are still scrambled eggs.

Case in point: omelets, which are just non-scrambled scrambled eggs. Now, the only way I know to make an omelet taste really different is to make a French Omelette (see, even the spelling is different!).

Today I made yet another omelet, as eggs are the only breakfast food approved by my sadistic doctor.

I sauteed some chopped red onion and chopped, cooked bacon over medium-high heat in a bit of olive oil. Just before I added the egg mixture, I added about 1/2 teaspoon of my Herbes de Provence blend, so that the essential oils could permeate the dish.

I added about a tablespoon of water to 2 eggs and beat before adding in salt and pepper. I also grated some Swiss Guyere cheese for later.

I carefully pour the eggs over the onion and bacon, being careful to not push them all to one place in the pan.

The eggs have now set and I will flip the omelet so that the top can cook. What can I say? I'm lazy and don't like runny eggs and this is the fastest way to cook the eggs. The heat is then turned off while the omelet finishes cooking.

After adding the cheese, I fold the omelet out onto the plate. At this point, this is essentially an inside-out omelet. But trust me, it still tastes the same.

As good as this was, it was still just an omelet. And my doctor is still a sadist and Ina still needs to buy a clue.