HOW TO MAKE AN OMELET WITH BACON AND CHEESE RECIPES
BACON AND CHEDDAR OMELET RECIPE | MARTHA STEWART
You can make fluffy omelets in less time (and with much less effort) than you may think. This brunch-worthy version has a bacon-and-cheddar-cheese filling.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Total Time 15 minutes
Prep Time 10 minutes
Number Of Ingredients 5
Steps:
- In a small skillet over medium heat, cook bacon until crisp, turning as needed, 3 to 5 minutes. Transfer to a paper towel to drain; let cool slightly, then crumble.
- In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with shredded cheddar cheese and crumbled bacon.
THE BEST BACON AND CHEESE OMELET EVER – PHILLY JAY COOKING
Homemade omelet filled with bacon, onions, peppers, and cheese. The perfect all-in-one breakfast.
Provided by PhillyboyJay
Total Time 20 minutes
Prep Time 12 minutes
Cook Time 8 minutes
Yield 1
Number Of Ingredients 1
Steps:
- 1. Crack the eggs and add them to a small mixing bowl.2. Add in the milk and seasonings, then whisk well, and set it aside.3. Chop the onions and peppers into small pieces.4. Place a skillet over medium-high heat (7). 5. Add in the bacon, onions, and peppers, sauté for 4 minutes, then set aside.* Fry bacon on each side for 2 mins. Stir chopped onions and peppers around in the bacon grease so they caramelize*6. Once the bacon chills, chop it into small pieces.7. Clean out the skillet, then place it over medium heat. 8. Add in the butter.9. Once it melts, add in the eggs, then spread the bacon, onions, and peppers over the eggs.10. After 2 minutes, sprinkle the cheese all over the eggs.11. With a spatula, flip one side of the egg over the other to form an omelet, then cut the fire off and remove the skillet from the stove.
Nutrition Facts : ServingSize 1
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Reviews 4
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Reviews 4.6
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- Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.
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