Break out the ketchup!!
Yes, this is Before Noon food… or After Noon Food… or a late night snack! Anytime you want. Simple to make and very satisfying!
Typically, you’ll find everything you need in your fridge already!
2-3 Eggs for each omelette
Green Pepper chopped
Shreded Cheddar Cheese
Salt & Pepper to taste.
Butter for toast and for cooking the eggs
Hellman's Real Mayonnaise
Your favourite bread for toasting
Put 10" Cast Iron skillet on the stove, low to medium heat. Add 2 tbps butter and let it heat up. Add the green peppers and onions. When they are tender add the cooked, crumbled bacon.
Whisk eggs together in a small bowl. Get lots of air in them. Salt and pepper to taste. Add the green pepper, onion and bacon mixture.
Heat your 6" cast iron skillet on low to medium heat, with about 2 tablespoons of butter. When it's hot, pour egg mixture into the skillet. It should start cooking right away if the pan is hot enough.
Flip the omelette over and add the shredded cheese on top. You can tent it with tin foil so the cheese melts fasters.
Serve with buttered toast as a sandwich (adding mayo is a must!) or as an omelette. Simple and delicious.