Recipes: 30 Eggs Challenge - Everything Omelette

I used to not like omelettes because I would always ever have them at crappy hotel breakfasts where they were usually overcooked. But, one day I decided to try to make one myself. After all, of all people, I know best what I like. After a few trials and errors, I managed to become pretty decent! I also realized that what's most important is the pan that you're using. I also realized that the great thing about omelettes is that you can make them as simple or as sophisticated as you want. Mind you, though, that the more you put in, the harder it it for it to fold. They're also great to use any leftover vegetables, cold cuts, or cheese. Today I was in my yoga class, and instead of focusing on my breath and concentration, I ended up thinking about what I was going to have for brunch. I decided to stop at the shop on my way home and make myself an omelette. I call this one an everything omelette because it has a bit of everything. But here are some other combinations that I also enjoy: spinach and goats cheese, tons of different cheeses ( I realized that if I'm using I dry cheese, like parmigiano, it works really well to whisk it in with the eggs before cooking.), mushroom and cheese, etc. Notice how all of them include cheese...hehe... 

Some people like to add milk, but I find that if you whisk the eggs well they come out super fluffy!

Anyway, so here's my everything omelette:

Ingredients

- 2 eggs

- diced bacon

- 1 garlic clove, minced

- goat's cheese

- mozzarella 

- salt

- pimentón

- olive oil

- butter

Instructions

Heat a medium sized pan. Fry bacon with a little bit of olive oil. While that cooks, slice the goat's cheese and mozzarella, depending on how much you want. Once the bacon starts browning, add butter and garlic. Whisk eggs and season with salt and pimentón, or whatever other spices you'd like. On a low fire, pour whisked eggs into the pan. To make sure the eggs are cooked evenly without burning, let the sides set, with a spatula push the sides towards the center and tilt the pan so that the runny part has contact with the pan. Add cheese. Repeat this until the eggs are cooked as you like them. I like them a bit runny. When its ready, loosen the side with a spatula and slide onto a plate. Serve!