Egg Omelet Noodles with Bacon

Whisk the eggs (150 g) with the 35% heavy cream (60 g). Heat a skillet and grease it with half of the ghee (10 g). Pour in the egg mixture in a thin layer and fry covered for 7 minutes until set. Roll the omelet, transfer it to a board, and cut it into 5–10 mm strips.

Heat the remaining ghee (10 g) in the skillet and fry the bacon (100 g) for 7 minutes until crisp. Serve the omelet noodles with the bacon.