omelets and guacamole

I just made a very tasty 3 egg omelet, if you're interested in that sort of thing. I used these instructions (to get around the error the link takes you to, click "bypass this message") to figure out the egg situation, and then I filled it with guacamole I made last night, bacon, and shredded cheddar cheese.

I started with unsalted butter in the pan (9" Le Creuset skillet), added a tbsp of olive oil and then cracked the eggs into the pan. Then I added a little less than an 1/8 cup of heavy whipping cream (only milk type product on hand), and followed the rest of the instructions. Right before it was done, I crumbled 2 1/2 slices of bacon on one side, spread some guacamole, and sprinkled some cheese I shredded in my food processor, and folded it over.

The guacamole was for the kick ass St Patrick's Day party I went to last night, so it was still pretty fresh. I used a potato masher to mash 6 avocados and added garlic, onion, diced jalapeno, salt, pepper, a Lawry's guacamole seasoning packet, a tbsp of vegetable oil, juice from 1 lime, and fresh cilantro (Yes, George, I used cilantro this time.)

When the omelet was done, I sprinkled a little more cheddar cheese on top along with some Tony Chachere's Creole seasoning. It turned out really well. I know I'm gushing about it, but hey, this is me learning to cook. And this is probably the first omelet I've ever made that stayed intact when I tried to flip the side over. I'd like to thank my lovely pan, my silicone spatula, and the Internet. Also, I would like to thank the noble sweater monkey. For obvious reasons.