Breakfast 7/24/15

What I Ate: Breakfast 7/24/15 - Open faced omelette at home
Cooking bacon and preped tomatoes. What I Ate: Breakfast 7/24/15 - Open faced omelette at home
Tomatoes cooking in bacon fat. What I Ate: Breakfast 7/24/15 - Open faced omelette at home
What I Ate: Breakfast 7/24/15 - Open faced omelette at home

When: Breakfast, 7/24/15

Where: At home

Ingredients: Eggs, bacon, tomatoes, and goat cheese

What I Ate: I made an open faced omelette to mix up my bacon and eggs. To make this I fried up the bacon first then used the left over bacon fat to cook both the eggs and the tomatoes by CAREFULLY spooning some of the fat into a small pan for the eggs. Then I added some chopped tomatoes to the same pan that I cooked the bacon in, being careful again because the tomatoes  steam and spatter a little oil when they hit the pan. To cook the eggs you just make a flat omelette. Once the eggs are done, slide them on a plate, place a little plain goat cheese on top then the cooked tomatoes and finally crumble the bacon on top. 

A word on goat cheese: it is still dairy and should be thought of as such. This means that for most people it should still be consumed every-so-often, which for me means every two to three weeks, usually. All of that being said, goat cheese is a better dairy option for most people because it is much more similar to human milk than other forms of diary, especially in its fatty acid profile. This makes it easier for our bodies to process and digest. I know that I don't get any of the negative effects from goat dairy that I would get from cow's. Plus, it is a great addition to almost anything when you are eating for taste!