Luckily for me, I spent this past weekend in DC with Brenton (clear throat, actually I spent an entire week there and The Don joined us on Thursday afternoon!). Brenton and I jammed each afternoon with clever fun summer activities; said activities naturally were sandwiched in between her full work days, loving duties of Buckley, laundry, securing proper shutters and paint color, hunting for fresh work clothes, having dinner with JoJo, cooking healthily at home, TV movie watching and so on…And then Saturday took us to the marvy Eastern Market. The veggies and fruits were in their FINEST forms and were all sliced freshly for sampling. YUMMY. We jammed our baskets and then ventured to the historic building housing the inside vendors with their meats, sausages, seafoods, cheeses and delectable delights indescribable. If you find yourself in DC, please call Uber (available in most large USA cities…a transportation JEWEL!) and get yourself to the Market, just east of the Capitol Building. Food, Art, Clothing, Jewelry, Antiques, Trinkets, Slushies, Cupcakes, and much much more! PS…more on this weekend experience to follow…hint…FAB Hotel Bars (no surprise!) and an OTT Gospel Choir Brunch. Go Ahead, Envy Us and Our Renewed Faithfulness. Dang is all I Gotta Say! Get ready Gray…I’m yours this weekend lovey!
4 slices precooked bacon
2 Tbs butter
6 eggs, beaten
4 Tbs guacamole
1/2 cup shredded Jack cheese
2 Tbs sour cream
2 Tbs salsa
Microwave the bacon according to package directions to crispen.
Tear the bacon into small pieces.
In small mixing bowl, beat all eggs until blended.
In a small sauté pan melt 1 Tbs butter over medium heat.
Add half the eggs into the pan and swirl so they coat the bottom.
Gently pull the eggs away from the sides of the pan to prevent sticking and so that more eggs can cook.
When bottom of eggs are set, carefully flip the omelet over with a spatula and cook the other side.
When almost fully cooked, add half of the bacon, guacamole, and cheese.
Fold the omelet over so the cheese begins to melt.
Slide onto a plate.
Garnish with a dollop of sour cream.
Serve with salsa and extra guacamole.
Repeat for second omelet. Easily serves four.
Adapted From Southern California Cooking from the Cottage. Jane and Michael Stern. 2004.