Thursday, July 12, 2012

Tomato, Bacon and Cheddar omelet

This is one of the first things I remember making as a kid.  When I was in high school this was an easy meal to make if I'd get home late from practice. I would make these for my mom when she had late meetings and things like that too. I know...I was probably the best kid ever, right mom? ;) 

I've made different flavor combos of omelets now but this is still my favorite.  Tomato, cheddar and bacon...perfect!  Serve it with whole wheat toast and you've got yourself a winner. Give it a try and see how it suits you.  Maybe make it for your mom when she comes home tired.  Maybe she'll go easy on you the next time you break curfew :)

Tomato, Bacon and Cheddar Omelet
3 eggs
1 T. butter
Salt and Pepper to taste
1/4 cup cheddar cheese
1/2 cup chopped tomato (divided)
2 pieces cooked bacon (divided)

Crack the eggs into a small bowl and scramble.  Melt butter in a small frying pan making sure to coat the entire pan.  Pour eggs in pan and sprinkle with salt and pepper.  Cook over medium low heat.  When eggs are cooked about 1/2 way through it's time to flip them!  Using a large pancake turner flip the eggs all at one time.  If the omelet rips it's no big deal. Just make sure all the eggs get turned over and push the pieces back together with your spatula. 

When eggs are almost cooked through, top with cheese, 1/3 of the tomatoes and a piece of the bacon crumbled.  Fold eggs in half over the toppings.  Cook over low heat until the cheese is melted.  Remove from pan and set aside.

Take the remaining tomatoes and add to the pan.  Cook over low heat until tomatoes are cooked through and slightly browned.  Top the omelet with cooked tomatoes and the remaining crumbled bacon.  Enjoy!

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