After JHM over at Macon Diner, posted his farmers omelet, I knew what I had to do. My mom made these fluffy omelets and I haven’t had one in years, but I have this nice fresh asparagus (picked 30 minutes ago) I needed to do something with. So it was bacon, onion, Swiss cheese, smoky cheddar cheese, the asparagus, four eggs, a little half and half, and Tiger seasoning. I diced the bacon and fried it until almost crisp and poured off most of the grease, being sure to coat the sides of the pan – I used a stainless pan as I was concerned about the non-stick under the broiler. I added the onion and asparagus and sautéed until crisp tender, then added the beaten eggs and cheeses and cooked until it was mostly set from the bottom. It's almost there in this shot.
Care must be taken to cook it slowly or the bottom will get too done. I then stuck it under the toaster-oven broiler to cook the top. Since I didn't move the eggs around, the bottom of mine was browner than JHM's, just like the one's mom made.
We still had some of the thin sliced pork chops so I pan fried them with Tiger Seasoning, S&P. That's melted cheese vs. uncooked egg.
I don’t think Mom had ever heard the word frittata and neither had I, until about 20 years ago, but my fluffy omelet turned out great, especially with the fresh asparagus. Thanks JHM for the reminder.
The title pic is Sweetie with her spring haircut. Have a great day and thanks for stopping by.