Photo by Michael Phillips
Bacon-stuffed Omlet
Serves 1
2 large eggs
1 tablespoon milk or water
Kosher salt, to taste
Freshly ground black pepper, to taste
Hot sauce, a dash or to taste
¼ teaspoon dried tarragon (or herb of choice)
Unsalted butter
1 tablespoon chopped green onion
Grated cheese (Swiss, cheddar), to taste
2 slices crispy cooked bacon
In a small bowl, whisk eggs, milk, salt, pepper, hot sauce and herbs. In a small, nonstick pan over medium-low heat, add just enough butter to coat the bottom of the pan, approximately ½ teaspoon. When butter is heated, add onion, and saute until onion is soft, about 1–2 minutes. Add egg mixture to the pan, and let cook about 15 seconds, allowing it to set. Using a spatula and tilting the pan slightly, carefully lift the edges of the omelet all around the side of the pan, letting the eggs that are still liquid roll over the cooked edges and onto the bottom of the pan. Continue this until the omelet is cooked but still soft and fluffy in the middle. Top one side of omelet with cheese and bacon slices. Using a spatula, fold the plain side over the bacon and cheese. Slide the omelet onto a plate and serve.
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Recipe tip
How to cook crispy bacon – To get the crispiest cooked bacon, start out with thicker slices. If you’re cooking just a few strips, microwave about one minute per slice, longer if needed. For larger batches of bacon, lay strips on parchment paper on a baking sheet, and bake at 425 F about 20 minutes.