Bacon & Veggie Omelette

1Cut the bacon into small pieces. In a non-stick skillet over medium heat, cook the bacon until crispy, about 5 minutes. Remove bacon pieces and set aside, leaving the bacon fat in the skillet.

2Add diced onion (¼ cup) and sweet bell peppers to the skillet with the bacon fat. Sauté for 2-3 minutes until the vegetables are softened and slightly caramelized. Remove vegetables from the skillet and set aside with the bacon.

3In a bowl, crack the eggs (3 large) and add salt, pepper, and milk or water (1 tablespoon) if using. Whisk vigorously until the mixture is uniform and slightly frothy.

4Wipe the skillet clean and return to medium heat. Add the butter and allow it to melt and foam without browning.

5Pour the egg mixture into the skillet, tilting the pan to spread evenly. Let it cook undisturbed for about 1-2 minutes until the edges start to set but the center is still slightly runny.

6Sprinkle the cooked bacon, onions, and peppers evenly over one half of the omelette.

7Using a spatula, carefully fold the omelette in half over the filling. Cook for another 1-2 minutes until the eggs (3 large) are fully set but still moist and fluffy inside.

8Slide the omelette onto a plate. Serve immediately, optionally garnished with fresh herbs like chives or parsley for added color and flavor.