Salty Sweet Three Cheese Omelet

1. 1

   Cook bacon and chop into bits.

2. 2

   Set aside.

3. 3

   In a medium pan, heat the olive oil with a gentle heat.

4. 4

   When oil is to temperature, add the onions.

5. 5

   Sweat them until nearly translucent then add garlic, chopped capers, 50/50 salad mix and freshly chopped basil.

6. 6

   Stir constantly until done.

7. 7

   Just before removing from heat, add the splash of lemon juice and saute for an additional 1 1/2-2 minutes before setting the pan aside, covering it with a lid to keep contents warm.

8. 8

   Coat a medium sized pan with the butter.

9. 9

   Heat pan over medium heat until butter begins to froth.

10. 10

    Add the egg mix and reduce heat to medium low.

11. 11

    Sprinkle on half the cheese and cover.

12. 12

    When cheese is melted, spread filling over omelet.

13. 13

    Add half of what's left of the cheddar, 1 tablespoon feta, 1 tablespoon shaved parmesan and half the bacon bits, fold it in half and slide it off the pan and onto the plate.

14. 14

    Garnish with the remaining cheese, whole capers, dried cranberries and chopped bacon.

15. 15

    Serve hot and, Enjoy!

* Per serving · 4 servings · Values may vary.