Cheese omelet with bacon and buttered Heidelberg bread

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It’s my eat-whatever-I-want day — it’d better be right? — so I stopped at the Oneida Price Chopper for a loaf of Heidelberg French Peasant Bread, the best darned commercially available bread I know of. I also bought bacon. This is my one omelet per week, and I will have my satisfaction.

Here’s what I prepared: a two-egg omelet with colby-jack cheese, rosemary and adobo; four slices of bacon; two big slices of toasted and buttered Heidelberg bread; and a big mug of 2% milk.

DAMN I make a good omelet!


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