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extra-virgin olive oil butter red onion white onion basil garlic capers capers mixed salad green lemon juice Cheddar cheese Feta cheese Parmesan cheese eggs salt bacon cranberries
Viewed: 92 - Published at: a year agoIngredients
- 12 teaspoon extra virgin olive oil
- 12 tablespoon butter
- 1 tablespoon red onion, diced
- 1 tablespoon white onion, diced
- 1 leaf fresh basil, chopped
- 3 fresh garlic cloves, minced
- 1 tablespoon capers, chopped
- 6 whole capers
- mixed salad green
- 1 dash fresh lemon juice
- 13 cup cheddar cheese, grated
- 2 tablespoons feta cheese
- 2 tablespoons parmesan cheese, shaved
- 3 eggs, beaten
- salt and pepper
- 1 slice bacon
- 1 tablespoon dried cranberries
Method
- Cook bacon and chop into bits.
- Set aside.
- In a medium pan, heat the olive oil with a gentle heat.
- When oil is to temperature, add the onions.
- Sweat them until nearly translucent then add garlic, chopped capers, 50/50 salad mix and freshly chopped basil.
- Stir constantly until done.
- Just before removing from heat, add the splash of lemon juice and saute for an additional 1 1/2-2 minutes before setting the pan aside, covering it with a lid to keep contents warm.
- Coat a medium sized pan with the butter.
- Heat pan over medium heat until butter begins to froth.
- Add the egg mix and reduce heat to medium low.
- Sprinkle on half the cheese and cover.
- When cheese is melted, spread filling over omelet.
- Add half of what's left of the cheddar, 1 tablespoon feta, 1 tablespoon shaved parmesan and half the bacon bits, fold it in half and slide it off the pan and onto the plate.
- Garnish with the remaining cheese, whole capers, dried cranberries and chopped bacon.
- Serve hot and, Enjoy!
