Baconnaise Recipe: Baconnaise Lobster Omelet

Inspired by Jon Stewart's recent Yom Kippur meal, here's a Baconnaise Lobster Omelet Recipe that is actually kosher without the lobster. Which I guess is like saying a BLT would be kosher without the bacon. Anyone have a recipe for Jesus toast?

Baconnaise Lobster Omelet

• 6 eggs, separated
• 8 tbsp Baconnaise
• 1/4 cup cream
• 3 tbsp. Parmesan cheese
• 1 tsp. parsley (optional)
• Dash salt and pepper
• 1/2 c. cooked lobster meat
• 2/3 c. shredded Monterey Jack cheese
• Fresh vegetables such as bell peppers or broccoli, cooked until crisp-tender

Beat egg whites (at room temperature) until stiff peaks form. Combine egg yolks, Baconnaise, cream, Parmesan cheese, parsley,  salt and pepper; beat well. Gently fold egg whites into yolk mixture. 

Pour equal amounts into each half of heated, buttered, folding omelet pans. Cover with foil and cook slowly until half set. Tip the pan and gently push setting mixture with a spatula, allowing the liquid portion to run into the pan. Cover and repeat. Add the lobster and Jack cheese and vegetables if desired. Close the pan and finish cooking. Serves 2-3.