Bacon Collard Omelet

Begin Father's Day with a special breakfast. Cooking this omelet is really simple. I am including all the little procedures and the reasons for them.

If you don’t need all these directions, skip them. On the other hand, if you have not yet cooked a perfect omelet, these directions will enable you to do so.

Bacon Collard Omelet is big enough to make 2 delicious, rich servings.

Ingredients
4 slices bacon, finely chopped (or the equivalent in lean bacon ends and pieces)
1 cup finely chopped, fresh uncooked tender collards
1 small Roma tomato
¼ cup purple onion
¼ cup ricotta cheese
¼ cup Colby/Jack cheese, grated
4 large eggs
Sprinkle salt substitute
Non-stick cooking spray
Dash red pepper
Freshly ground black pepper to taste
Dash paprika
6 slices pickled jalapeños
Parsley

Preparation
·Fry the bacon in the skillet until it is crisp and the fat is rendered.
Add the collards to the bacon and sauté them until they are tender.
·Transfer the bacon and collards to the steamer. (Using a stovetop steamer is a convenient way to remove the grease from the bacon. Place warm water in the saucepan, add the steamer rack, place the mixture inside, and cover with a lid. Heat at low temperature until you are ready for the bacon. The steamer will allow the excessive bacon grease to drip down in the water.)
·Chop the tomato and onion. (Don’t place them with the bacon—they need to be crisp.) In a small bowl, stir them with the cheeses. Save a few pieces of the tomato and a tablespoon of the grated cheese to garnish the omelet.
·In another bowl, whisk the eggs. Sprinkle some salt substitute into the eggs.
·Spray the inside of the skillet thoroughly. Be sure to include the sides.
·Heat the skillet until it is too warm to touch, but not until it smokes and burns.

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