I was visiting with some friends the other day, enjoying a very pleasant evening catching up. As I was just heading out the door to go home and cook myself supper, Henry jokingly asked me whether there was anything that he could do with some apples that he had in front of him for his own supper. In short order we had determined that there was some bacon in the fridge and in front of the bemused eyes of his mother, we had rolled up our sleeves and proceeded to cook a new omelette.
We used two to three rashers of salted rindless back bacon, two to three eggs, half a cup of milk and a quarter of a Pink Lady apple per person. The bacon was cut into lardons and the apple was finely diced. The eggs and milk were beaten together with a generous pinch of black pepper. A nob of butter was placed in the bottom of a very large pan and gently melted, we then added the bacon and cooked it through slowly, avoiding frying it to crunchiness, the apples were cooked with the bacon until soft and the egg mixture was added. The low heat was kept on until the eggs were nearly cooked through, the omelette was folded over with a palette knife and then cut into portions and served.
It was extremely delicious.
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