This bacon omelette is a typical Tuscan country dish. It is perfection when accompanied by a radicchio salad.
In a heavy omelette pan, fry the bacon in the oil until crisp and all the fat has run out. Italians, like Americans, think perfect bacon consists of well-crisped fat, and not pink lean meat. Beat the eggs with salt and pepper, then pour on top of the bacon.
Cook the omelette over low heat until the underneath is crisp and golden, then turn it out on to a plate or lid and slide it back into the pan the other way up and cook until the other side is golden. Serve at once.
© 1995 Valentina Harris. All rights reserved.