Bacon and Cheddar Omelet
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.
- Total Time:
- Servings: 1
Source: Everyday Food, April 2004
- 2 slices bacon, halved crosswise
- 2 large eggs
- 1/8 teaspoon coarse salt
- 1 teaspoon olive oil or butter
- 1/2 cup shredded cheddar
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.