Bacon Cheese Omelet
This bacon and cheese omelet is a quick, filling breakfast made from four ingredients and one pan. The bacon is cooked ahead and broken into small pieces, so it heats through while the cheese melts. Using American cheese helps, since it softens quickly and spreads through the folded egg. Starting the butter on high heat and dropping it to medium keeps the eggs tender, and lifting the edges lets the runny center set.
Instructions
Break or cut the cooked bacon into pieces about 1 inch long. Cut or break the cheese slices into strips about 1 inch wide, and set both aside near the stove.
Melt the butter in a pan over high heat, tilting the pan so the butter coats the whole surface. When about half the butter has melted, turn the heat down to medium.
Beat the eggs until the color is even, with no streaks of white or yolk. Pour them into the pan and rotate it so the egg spreads across the entire surface.
Keep rotating the pan until the edges turn thick. Then lift the cooked edge with a spatula and let the liquid egg from the center run underneath. Repeat around the pan until most of the liquid egg is set.
Lay the cheese in a line down one side of the center, and put the bacon on top of the cheese.
Carefully fold the empty side over the bacon and cheese to make a half circle. Turn the heat to low and cook until the cheese has melted, then slide the omelet onto a plate. The source says it goes well with vegetables or a salad.
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