Everyone loves bacon and eggs for breakfast. Throw in a little cheddar and you have a delightsome omelet. We added some mushrooms but you don’t need to. We topped ti with sour cream and tomato bruschetta.
This omelet is intended for an 11-inch pan.
3 slices bacon, fried and snipped into 1-inch pieces
1/3 cup sweet onion, diced
1 cup fresh spinach, packed
1 tablespoon fresh parsley, snipped
1/4 cup fresh mushrooms, sliced
1 cup grated cheddar cheese
1 tablespoon butter
6 large eggs
Salt and pepper, to taste
- Fry the bacon to barely crisp, drain and snip into 1-inch pieces. Set aside.
- Sauté the onion, spinach, and mushrooms over medium heat in 1 teaspoon butter. Remove the vegetables from the pan and place in a bowl. Add parsley and toss. Set aside.
- Whisk the eggs until they are smooth, with no streaks. Add salt and pepper to taste. Heat the pan to medium-low heat and melt the butter until it bubbles. Pour in the eggs. Let them cook until the edges begin to firm. Then with a spatula, carefully lift the edges of the omelet to let the uncooked egg flow underneath, onto the hot surface of the pan. (You may have to tip the pan a little to do this.) Push the remaining uncooked eggs to the edge of the pan.
- When liquid eggs are gone, but the top appears wet, remove the pan from the heat. Add the filling ingredients, and cover the pan with a plate or lid. Let it rest for 3 to 4 minutes covered. During this time, the omelet will finish cooking. Place the omelet on the stove again over medium-low heat for 30 seconds to heat it.
- Slip a thin spatula like (“My Favorite Spatula”) under the egg, to make sure it is loosened. Gently tip and shake the pan over the plate, sliding the omelet onto the plate. As the omelet slides onto the plate, twist the pan with your wrist, allowing the omelet to fold over on itself. (This is a lot harder to describe than to do. It’s as easy as flipping a pancake.) You will have a perfect omelet.