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Sigrid's Breakfast Vegetable Omelette

Source of Recipe


From "My Mother's Southern Kitchen" by James Villas



List of Ingredients



• ½ cup (1 stick) butter
  
• 2 cups chopped celery
  
• 1 cup chopped onion
  
• 2 large ripe tomatoes, peeled and chopped
  
• 1 medium-size green bell pepper, seeded and chopped
  
• 1 cup frozen peas, thawed
  
• Salt and black pepper to taste
  
• 8 slices bacon
  
• 8 jumbo eggs
  






Instructions



1. In a large saucepan, melt half the butter, then add the celery, onion, tomatoes, and bell pepper, stir slightly, cover, and simmer the vegetables over low heat about 45 minutes. Add the peas, salt, and pepper, stir, cover, simmer 10 minutes longer, and remove from the heat.
   
   
2. Meanwhile, fry the bacon in a large skillet till crisp and drain on paper towels.
   
   
3. Break two eggs into a small bowl and beat. Melt 1 tablespoon of the remaining butter till sizzling in a medium-size omelette pan or skillet, add the eggs, let set slightly, and spoon one-quarter of the vegetables over half the eggs. Flip the other half over the mixture and turn the omelette immediately out onto a heated plate, making sure not to overcook. Repeat the procedure with the remaining eggs and vegetables.
   
   Garnish the top of each omelette with two strips of bacon and serve immediately.
   
   Makes 4 servings