Gourmet Summer Omelet For Two

When the weather is consistently warm enough for a nice breakfast out on the terrace, patio or balcony, you want to make it as “complete” as possible while at the same time, keeping it as “simple” as possible, so you aren’t disturbing the wonder of the moment having to keep getting up and going inside to get something.

This recipe matches that criteria to absolute perfection and is as utterly delicious as well.


6 farm fresh eggs

4 tbsp chopped red bell pepper

4 tbsp chopped red onion

4 tbsp shredded Jack Cheese

4 tbsp shredded Sharp Cheddar Cheese

8 pieces cooked gourmet bacon, chopped into ½ inch long pieces

10 sliced mushrooms

10 avocado slices

1 cup gourmet olive oil

4 tbsp sour cream

2 tbsp fresh cream

2 tbsp stick butter

1 tbsp chopped parsley

4 -6 splashes of Tabasco sauce

Salt & pepper to taste


In a frying pan or iron skillet, heat up 1 tbsp of gourmet olive oil over medium heat.

Lift and turn the pan or skillet to ensure that the olive oil completely coats and lubricated the entire surface of the pan and still has enough oil on the bottom of the ban to successfully sauté your onions and red peppers without burning them.

If necessary, add more olive oil now or at any point during the sautéing process.

Slowly sauté the bell pepper and onions for 3-5 minutes.

Now add in the sliced mushrooms and sauté them for another 2-3 minutes.

Remove the veggies from pan and set aside.

Now beat your eggs and then thin them out just a bit with approximately 2 tbsp of fresh cream.

Melt a tbsp of butter in pan over medium heat.

Pour the eggs and cream mixture into pan.

Turn heat down to medium-low, allowing the eggs to cook themselves on the bottom of the pan.

Poke eggs and perforate with spatula to facilitate cooking.

Tilt pan and lift egg at the edges to allow any uncooked egg to flow under cooked egg.

When the eggs are thoroughly cooked, sprinkle 1/3 of your shredded cheddar and jack Cheese, as well as the parsley, over the entire surface of the eggs.

Now spoon the sautéed pepper, onion and mushroom mixture onto half of the eggs.

Place your cooked bacon pieces over the veggies.

Top the bacon & veggies off with the 2nd 1/3 portion of the cheeses.

Fold the side of the eggs that isn’t covered with the internal elements over the top to cover all of the ingredients, like a traditional omelet.

Now top the omelet off with the rest of the cheese, avocado, tobacco sauce and sour cream to taste.

Serve with toast, mixed fruit and some cold glasses of citrus fruit.


Rocco Loosbrock