John Myers
Bacon Omelette Alla Tuscany
The perfect bacon omelette alla tuscany recipe with a picture and simple step-by-step instructions.
To garnish:
- 4 small Onions, red
- 3 tbsp Cut celery, stalks, fresh or frozen
- 2 tbsp Extra virgin olive oil
- 3 Eggs, size M
- 1 pinch Chicken broth, Kraft bouillon
- 1 pinch Black pepper, fresh from the mill
- 1 tsp Chilli flakes, red, dried, (e.g. Pul Biber)
- 3 tsp Extra virgin olive oil
- 3 tbsp Parmesan, grated
- Chilli flakes, red, dried, (e.g. Pul Biber)
- Almonds, peeled, in pencils
- Celery leaves, fresh
- Process the bacon into cubes approx. 3 mm in size. Cap the small, red onions at both ends, peel them and slice them into thin slices. Wash the fresh celery, shake dry and pluck off the flawless leaves, chop and freeze except for a small amount to garnish. Cut the leafless and flawless stems crosswise into approx. 3 mm wide rolls. Take the appropriate amount. Freeze unused stems as rolls. Weigh frozen goods and allow to thaw.
- Beat the eggs, whisk together with a pinch of salt, black pepper fresh from the mill, the chilli flakes and the Parmesan.
- Heat the olive oil in a larger pan, add the finely chopped bacon and fry until it becomes crispy. Then add the onions and the celery stalk and fry until the onions are translucent. Gently mix the egg mixture into the mixture in the pan and let it set over a moderate heat with the lid on. Let cool and remove from the pan. Cut the omelette into strips approx. 8 mm wide.
- Place on a serving plate, garnish, serve warm as a side dish and enjoy!
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