Bacon Omelette (Tuscany)

Appetizers

Dice a slice of bacon weighing about 1/4 pound and saute gently in 2-3 tbsps oil until cooked but not too crisp. Drain thoroughly. Beat  6 eggs  lightly with a pich of salt and pepper, and add 2 or 3 tbsps parsley and the bacon. 

Heat 2 or 3 tbsps oil in a heavy frying pan and pour in the egg mixture. Let the omelette cook until set and golden brown on one side, then invert it onto a plate and slip it back into the pan to brown the other side.

Serves 4