I just love farm fresh eggs. Not from the grocery store - I'm talking straight from the farm. I'm so blessed that Ryan's grandparents who own a farm live close by and are willing to share their farm fresh eggs with us! I especially love the brown speckled ones. They are so gorgeous. (I know that might be weird to say about an egg...but I really think they just look so beautiful)
Also, a special "thank you" goes out to OXO for providing me with some great tools for cooking up these eggs!
Here is OXO's egg beater at work! It works like a breeze...
3 eggs (farm fresh or organic cage free if you can!)
1 1/2 Tbs. butter
3-4 Grape tomatoes, seeded & sliced
1/4 cup diced green pepper
1/4 cup diced onion
1/4 cup shredded sharp white cheddar cheese
2 slices bacon, cooked & crumbled
Salt & Pepper, & Cayenne Dried basil (for topping)
Melt 1/2 Tbs. of butter in small skillet. Add onion and pepper and saute a few minutes on medium heat until slightly softened. Add tomatoes and saute one minute more. Remove from heat and set aside.
Whisk eggs together in a bowl, add pinch of salt, pepper, and cayenne pepper. Mix well. Heat 1 Tbs. butter in cast iron skillet or large non-stick pan. Heat on high until butter is done foaming and begins to color. When butter is very hot, but not burnt - add eggs and let sit for several seconds until eggs begin to bubble up in the middle. Tilt pan and shake eggs around so that the liquid spreads around and the eggs don't stick to the bottom on the pan. Use your OXO omelette turner to help spread eggs around the pan - keeping the eggs in a flat circle until cooked almost through. Add filling - peppers, onion, tomato, cheese, and bacon. Use omelette turner or spatula to roll omelette and flip one side on top of the other creating a pocket for the filling. Roll onto a plate and sprinkle with dried basil and a little more cheese. Enjoy!