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"To Thine Own Egg Be True." - Fa-mlette

So TOPS had a buy 2 get 3 free deal on bacon, and I had to take advantage of this deal.
Why?
Bacon.
That's why.

Smithfield's Hometown Original


I used to fry my bacon in a frying pan or on a griddle, but I got tired of all of the hot grease splashing on me, and all over my stove. So I started baking it. The first time I tried baking it, I did it without parchment paper. It came out fine, so you don't have to use it. But it's just my preference, because I like my bacon super crispy, and without parchment paper, sometimes it's a little hard to get the bacon off of the pan.


I don't always add a little extra "flare" to my bacon, but today I was just in the mood.
So I topped the bacon with some brown sugar, garlic powder, pink salt and cayenne pepper.


I set the oven to 350 and let it get to temp before I put the tray in. Time really depends on how crispy you like your bacon. But you also have to be very careful with brown sugar, because it can burn very easily and quickly. So I set the oven timer for 10 minutes, checked on it, set it for 7, checked, set it for 5, checked, set it for 5, turned off the oven, but kept the pan in the oven to keep warm, while I finished cooking.



I usually use spinach when I'm making a fa-mlette, but I had a bag of field greens mix in my fridge, that I needed to use. So into the pan it went!

Oh right, I'm sure you're probably thinking, What's a fa-mlette?
It's a faux omelette. You see, I suck at making real omelettes.
It doesn't help that I don't have a super new and/or good pan, and I always add way too much to it.
Okay fine, and I simply just suck at it.


I use 3 to 4 eggs depending on how hungry I am.
Today I used 4 because at 2 pm, when you've skipped breakfast, and you're past lunch ... 
You're hungry. And very close to being hangry.

I mixed a little non-fat half&half into my eggs. My Mother mixes water into her's. Some people use milk or heavy cream, and other people don't add anything. It's really up to you, and what your preference is.


I had some cherry tomatoes in my fridge, so I thinly sliced them and plopped them in.
I kept scraping along the sides and moving the pan back and forth on the stovetop, so that the eggs would evenly disperse. They kind of did ... but not really.


I added provolone cheese. Melts quite nice and adds a nice flavor to it.
Only placed it on one side, because the other side is going to be flipped over.


So at first, I tried the whole, tilt your pan and tap the handle and let it fold over itself. And then when it almost fell out of the pan, I quickly gave up on that technique. I ended up using my spatula to just kind of lob it over.


And here she is!
My beautiful fa-mlette.


And my beautiful bacon.
My crispy, spicy, sugary, salty, excuse me I need to go get a napkin to wipe up the drool on my keyboard ...

Cheers.

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