Simple Bacon and Cheese Omelet

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I love fancy food. Really, I do. I love complicated recipes, exotic ingredients, and dishes that take three days to make.

I have to admit, for all my gourmet inclinations, I also love all sorts of decidedly Not Fancy Foodstuffs.

Especially things that make me feel like an eight-year-old again.

For example, I love American Cheese. And not even American cheese from the deli, that’s sliced to order from that big brick of cheese.

I’m talking about the processed, sliced stuff that’s usually nowhere near the deli counter.

The stuff that’s next to those wax-encased Laughing Cow cheeses that are so good for some reason.

The stuff that just might be made of plastic.

Here’s an omelet that puts it to good use. It’s got all the ingredients of a good diner omelet, but is about half the size and thickness.

Me being a mouse, you might expect a little cheese snobbery out of me. Not so.

You could certainly make this omelet with a range of different cheeses. Any cheese that melts well would do.

Gouda or fontina would be lovely. Maybe a little brie. Or even some Stilton, if you like blue cheese with eggs.

This makes a great breakfast or brunch, served with piping hot coffee and buttered toast spread thickly with jam.

Simple Bacon and Cheese Omelet: A note on technique

To me, the key to making a good omelet is to slice all the ingredients very thin, and use a minimal amount of egg.

The result is almost like a crepe.

Your ingredients cook quickly, and the whole thing is light and airy and won’t put you instantly to sleep.

Simple Bacon and Cheese Omelet

1/4 of an onion
1-2 rashers of bacon
1 large mushroom
kosher salt
freshly cracked black pepper
1 jumbo egg
1 tsp. heavy cream
2 slices American cheese (or other cheese)

Makes 1 large, thin omelet. Serves 1 hungry person, or 2 who only feel like nibbling.

Simple Bacon and Cheese Omelet: Cut up your fillings

Dice up the bacon. I used some of this leftover bacon from my Cherry-Port Glazed Ribs Studded with Bacon.

Mince up your onion.

Pick a nice, fat mushroom. Snap off the stem, and slice it as thinly as you can.

Put the bacon in a non-stick pan over medium-high heat, stirring occasionally.

After a minute or so, the bacon will start to let out some fat.

Add the onion and mushroom.

Give them a stir to combine, then spread them about evenly in your pan.

Sprinkle on a little kosher salt and freshly cracked black pepper to taste.

Let those cook for a few minutes over medium-high heat, stirring occasionally, so they brown nicely.

While you’re waiting, whisk up your egg.

Crack your egg in a medium-sized bowl and add the cream.

If you don’t have heavy cream, use a little light cream or milk.

Whisk them together with a fork til well blended.

At this point, your omelet filling should be nicely browned, like this:

Turn your heat down as low as it can go.

Be sure that your filling ingredients are evenly distributed in the pan. (If they’re all clumped in one place, they’ll set up like that when you add the egg.)

Pour in the egg.

As you pour it in, pick the frying pan up and tilt it back and forth to coat the bottom of the pan evenly with egg.

You want to wind up with a really thin coating of egg on the bottom of the pan, like this:

Keep your heat on low.

Break your cheese up into small-ish pieces and spread them evenly about on your omelet.

I’ve called for 2 slices in this recipe, which yields an omelet that’s not overly gooey. (But by all means, add more if you like.)

Raise the heat just a tiny bit and let it cook for a minute or two, until your cheese starts to melt.

When the cheese starts to melt, flip one side of the omelet up with a spatula and fold it in to the center, like this:

Do the same thing on the other side.

Your finished omelet should look about like this.

If you want an omelet shaped like a traditional half-moon, simply fold it over in half instead.

Slide it out of the pan onto a plate.

Serve and enjoy!

Simple Bacon and Cheese Omelet

Here's how to make an easy bacon and cheese omelet that will stick-to-your ribs. Get creative with the fillings. Try adding diced jalapeño or bell pepper, or some fresh chopped green herbs.

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Ingredients

1/4 of an onion, minced
1-2 rashers of bacon, diced
1 large mushroom, sliced thin
kosher salt
freshly cracked black pepper
1 jumbo egg, beaten
1 tsp. heavy cream
2 slices American cheese (or other cheese)

Instructions

  1. Put the bacon in a non-stick pan over medium-high heat, stirring occasionally.
  2. After a minute or so, the bacon will start to let out some fat. Add the onion and mushroom.
  3. Give them a stir to combine, then spread them about evenly in your pan.
  4. Sprinkle on a little kosher salt and freshly cracked black pepper to taste.
  5. Let those cook for a few minutes over medium-high heat, stirring occasionally, so they brown nicely.
  6. Beat the egg and heavy cream together.
  7. Turn your heat down as low as it can go. Be sure that your filling ingredients are evenly distributed in the pan. Pour in the egg. As you pour it in, pick the frying pan up and tilt it back and forth to coat the bottom of the pan evenly with egg.
  8. Break your cheese up into small-ish pieces and spread them evenly about on your omelet.
  9. Raise the heat just a tiny bit and let it cook for a minute or two, until your cheese starts to melt.
  10. When the cheese starts to melt, flip one side of the omelet up with a spatula and fold it in to the center. Do the same thing on the other side.
  11. Slide it out of the pan onto a plate. Serve immediately!
http://www.thehungrymouse.com/2008/11/09/simple-bacon-and-cheese-omelet/

 

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

27 COMMENTS

  1. This looks sooo delicious, I am going to go buy some bacon so I can try it.
    I love your food photography as well. I added you to my food blogs and can’t wait to see more of your recipes!
    Betty

  2. Mmmmm, very similar to the potato one you made, that I added bacon to. What I love about the one egg omlete is that it’s light and airy, and just enough to satisfy without stuffing you on a morning (or lunch, when I like to eat this!)

  3. I think its the weather that takes me back to the basics. I’ve been lamenting the fact that lately the recipes at the cafe are so easy and comforting. I made a hearty breakfast of sausage, eggs and cheese this weekend too. And my family went bonkers. I guess the easy, cheesy classics are just that for a reason. Everyone loves them.

  4. I love American cheese but only when melted! Eggs and American cheese just go together, it makes the best omelets. I was craving breakfast for dinner tonight, this would have been wonderful.

  5. Awesome and terrific pics. A few techniques of yours made a noticeable improvement over my usual omelets.
    I made it with stilton (I’m not a big fan of American cheese except for in a Philly) and just before folding over I threw in some diced tomato and fresh basil. Delish. Thanks.

  6. I just made this for my children & myself. It was lovely!! I was surprised my boys ate it as they can be fussy with new things. I don’t like omlettes (but decided to make has had too many eggs to use b4 they went off) but I loved this, I think it was because it was more like a crepe. Definitely make it again in the future. Tnx 😀 x

  7. i was looking for easy omelet and came across this one, loved the picture instructions, and it turned out amazing. loved it!!! thanks 🙂

  8. OMG….I clicked on this because of a sudden morning urge to have an omelet. This looks soooo good. I’m cooking the filling right now. I will be back later, I have to go and check it. I will bookmark this page!

  9. wow I just love omelettes and this was just fabulous I am just sooo happy I found this recipe! your recipes are always so on fleek wow I am going to eat this everyday!!!!!

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