Herbed Bacon Omlette

I love eggs for breakfast.  Fried or scrambled, add some veggies on the side and I'm a happy girl. They are nutritious and super easy to prepare, and I'm all about easy in the morning!

With fall fast approaching, my herb garden is starting to fade and I have been trying to use as much of it as I can while still fresh.  Fresh herbs are one of the things I miss terribly during the winter; it's amazing what fresh basil can do to a dish!  I threw basil, parsley, and chives in this omelet with bacon and it's a easy winner.  The salty and crisp bacon pairs wonderfully with the fragrant herbs.  You can easily make this vegetarian by using tempeh bacon.  

This omelet is so good, there is no need for cheese.  I will suggest a side of veggies, because everything is better with a side of veggies.  Although, anyway you choose to eat this, you are bound to be happy!

Herbed Bacon Omelet

2-3 eggs
2 slices organic, free-range bacon, (or tempeh bacon) cooked crispy and diced
2 Tbsp fresh basil, chopped
2 Tbsp fresh parsley, chopped
2 Tbsp fresh chives, chopped
1-2 tsp coconut oil, olive oil, or free-range butter, for frying
salt and pepper, to taste

Directions:
Beat the eggs well, then add the bacon, basil, parsley, chives, salt, and pepper.  In a medium sized pan, heat the coconut oil on medium heat.  Pour the egg mixture into the pan and leave it until the edges begin to firm up.

Using a spatula, scoop underneath the egg disk and tilt the pan to allow some of the runny egg to go onto the side of the pan to cook.  Once the edges are firm, flip the omelet over and let cook for 10-20 seconds before folding. Serve warm.