Simple Bacon and Cheese Omelet
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, if I didn’t know any better, 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
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!