Bacon and Parsley Omelet
5 eggs- 1/2 a chopped up onion
- 4 slices of bacon
- handful of chopped parsley leaves
- 2 table spoons of plain yogurt
- salt and pepper
Cook the bacon pieces until they were dark brown, flipping them over every couple minutes. Drain on paper towels when done.
While they’re cooking, crack open all the eggs into a medium sized bowl and mix them together. Set aside.
Chop the onion into about 1/4 inch pieces, put in a bowl, and set aside.
Leave a spoonful or two of bacon grease in the pan and add the chopped onion. Saute until limp then put them back in the bowl and dump out any leftover grease.
Pour the eggs into the greased up pan, let it start to set and try to lift up the edges a bit and let the runny eggs run under, then leave it alone until it’s a little soft and wet on the top, but not liquidy.
Take the bacon out and chop or tear it into small, half inch pieces.
On half of your eggs, sprinkle on the bacon, then the parsley leaves, then the onions and the yogurt. Then, fold the empty half of the eggs on top of the other half.
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