In The Netherlands, a Farmer’s Omelet is basically an omelet filled with any leftovers in your fridge, mainly vegetables, cheese and sometimes sliced meat. There are many variations, and this is one I created.
- 3 eggs
- 2 tbs milk
- 1 sprig fresh thyme
- 3 spring onions
- 1 tbs oil
- 4 mushrooms, preferably swiss browns
- 2 slices of bacon
- 1 sandwich-sized slice of cheese
Whisk together the eggs and milk in a bowl. Add the leaves of the thyme and season to taste with salt and pepper.
Slice the spring onions into rings and stir them into the egg mixture.
Heat the oil in a frying pan.
Slice the mushrooms and bake them until brown. Take them out of the pan, bake the bacon and place that on the side with the mushrooms.
Pour the egg mixture into the empty frying pan and bake on medium heat until the top starts to solidify but is still somewhat liquid.
Flip the egg over, crank the heat up to high and bake for half a minute, or until the bottom has just set and is starting to brown. Turn off the fire.
Top half of the egg with the cheese, then add the lettuce on top of it and finally spread the mushrooms and bacon over the lettuce. Flip the empty half of the omelet over the filling.