Presented by Laura Nesby – Co-Owner of MorMor Bistro & Bar, Poulsbo, WA

Delicious and nutritious! Enjoy for breakfast or with market fresh bread and a mixed green salad for lunch or dinner.

Ingredients

• 1 tsp. olive oil
• 3 eggs, whisked
• 1/4 tsp. fresh thyme, picked and chopped finely
• 1/2 oz. finely chopped red or yellow onion
• 1 oz. raw bacon, diced
• 1 oz. zucchini, diced (any summer squash will work)
• 5 cherry tomatoes, quartered (or substitute 1 ounce diced Heirloom tomatoes)
• 1 oz. Fontina cheese, shredded

Directions

Heat olive oil on medium-high heat in a skillet until hot. Add in bacon and onion. Cook until the bacon is crisp and the onions are soft and transparent. Add in zucchini, cherry tomatoes and thyme. Allow to cook until zucchini is soft and juice from the tomatoes has slightly cooked off. Lower heat to medium and add in whisked eggs. Move eggs around with a spatula to help eggs cook evenly. Once eggs are almost fully cooked, allow the eggs to sit and set up so that you will have that classic omelet shape. (Not scrambled eggs!) Add Fontina cheese across the top and fold over. You can top with more cheese if you'd like.