Tomato, Bacon & Cheese Omelet
It's a BLT omelet... without the lettuce. Tomato, bacon and cheese round out this egg omelet for a mouth-watering offering that's sure to be hit with you or the one you love.
At a glance
1 - 2 servings
2 tsp. clarified butter
1 oz. (1-1/2 slices) of cooked bacon cut into 1/2-inch pieces
1 oz. Gruyere cheese, grated
1 oz. plum tomato, seeded and cut into 1/4-inch cubes
After the butter is good and hot in the pan, scatter in the bacon. Shake the pan once to make sure the bacon is not sticking. Now pour in the beaten eggs. Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs. Pull a couple more times to cook to desired doneness. Scatter in the tomato pieces, avoiding the edge of the pan. Immediately de-pan the omelets, flipping it into a half circle on your warmed plate. The tomatoes will be sufficiently warmed be being folded into the omelets at the end of the process and shouldn't be cooked so much as to release their water. Water in the pan will cause sticking.
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