Cranberry Bacon Omelette

Brinner again, with something even easier than pancakes: an omelette. This is probably one of my favorite omelette combinations, which was inspired by a brunch dish I ordered from Popover Cafe here in NYC. True, I was 7 months pregnant at the time and the combinaiton of salty and sweet was irresistible, but I found post-partum I still love this combination.

Cranberry Bacon Omelette

5 eggs

1/4 cup milk
salt and pepper to taste

1/4 cup sharp cheddar, shredded

1/4 cup dried cranberries + 1/2 cup hot water

3 strips bacon (cooked or uncooked)

Put the dried cranberries in the hot water to plump, about 5 minutes. Drain.

Beat together in a bowl the eggs and milk and season with salt and pepper. Pour into a large skillet over medium heat. Cover and let cook for 3-5 minutes. Meantime, if you're using uncooked bacon, cook the bacon in a skillet and drain on a paper towel. Cut into thick, chunky pieces.

Once the bottom of the omelette is almost set in the skillet, sprinkle on the cheese, cranberries and bacon pieces. Turn half of the omelette over on itself, replace lid and turn off heat. Let set for another 5 minutes as the residual heat finishes cooking it through. Divide in two to serve.