Sunday, June 5, 2016

Bacon Vidalia & Tomato Omelet - An Epic Low Carb Sunday Breakfast

Happy Sunday! This morning I woke up in the mood for an epic breakfast to follow last night's epic dinner! I had a bag of Vidalia onions and a bunch of multi-colored baby tomatoes that were calling my name. I decided it was time to make a in a Bacon Vidalia Tomato omelet. I sliced up some Vidalia onions and quartered some baby tomatoes and diced 2 strips of bacon. I began by caramelizing the Vidalia onions in a bit of olive oil in a nonstick skillet. Once they began to caramelize (a fancy word for brown), I tossed in the diced bacon and cooked it for a few minutes, then tossed in the baby tomatoes and cooked until everything was caramelized and softened. It's sort of a bacon-Vidalia-tomato jam of sorts. I slid it off to a small saucer, wiped out my skillet and melted a pat of Kerrygold butter, then poured in 2 beaten eggs for my omelet. While they cooked, I diced up a bit of Three Alarm Colby Jack Cheese (by Great Midwest). If you haven't tried this cheese before and you like a bit of heat, this is a must-try cheese. I find it at my local Sam's Club.

The contrast of the sweet bacon-Vidalia-tomato jam paired with the spiciness of the cheese melted into the omelet is unbelievably good. Once the eggs were cooked, I scattered the diced cheese over them, then added my veggie mixture over top and folded the omelet over in half, and slid it onto my plate. I added a couple of Driscoll's organic strawberries and a few local Georgia grown blueberries (by Regenerate) to my plate and sat down to enjoy my "epic breakfast" (after snapping a few photos, of course). It was the best combinations of flavors...salty bacon, sweet caramelized Vidalia onions and tomatoes with melted spicy cheese alongside sweet fresh strawberries and blueberries. I will definitely be making this combination again. I snapped a few photos below. Enjoy!

These were some of the best blueberries I've had - I found them at Kroger


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