Michigan Cherry Omelette Recipe

Prepare bacon

Cook the 4 slices of bacon in a medium skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Remove bacon to a paper towel–lined plate and reserve 1 tablespoon of bacon fat in the pan; discard excess fat (or save for later). Once cool, roughly chop the bacon into 1/2-inch pieces.

Sauté onion

Add the 1/2 cup diced yellow onion to the skillet with the reserved bacon fat over medium heat. Sauté until softened and translucent, about 4–5 minutes. If onion begins to brown too quickly, reduce heat slightly.

Add cherries and combine

Stir in 1/2 cup dried Michigan cherries and cook for 1–2 minutes just to warm and plump them slightly. Remove the pan from heat and stir in the chopped bacon and most of the goat cheese (reserve about 1 tablespoon for topping). Add 1 tablespoon chopped fresh chives, 1/2 teaspoon salt and 1/4 teaspoon black pepper; adjust seasoning to taste. Set filling aside.

Whisk the eggs and 2 tablespoons milk in a bowl until blended and slightly frothy. Season lightly with a pinch of salt and pepper (included in filling seasoning).

Heat an 8- to 10-inch nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter, swirling to coat the pan as it melts. Once butter foam subsides but before it browns, pour the egg mixture into the skillet and let it sit, undisturbed, for about 15–20 seconds.

Using a spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows underneath. Continue this process for about 1–2 minutes until the top is mostly set but still slightly glossy.

Spoon the warm bacon–onion–cherry–goat cheese filling down the center of the omelette in a line. Crumble or sprinkle the reserved tablespoon of goat cheese over the filling.

Fold one side of the omelette over the filling and then the other side to create a tri-fold or half-moon, using the spatula to help. Cook 30–45 seconds more to warm through, then carefully slide the omelette onto a plate, seam-side down. Garnish with additional chopped chives if desired.

Mixed greens salad: Toss 2 cups mixed greens with a light vinaigrette (olive oil + lemon or balsamic) and season with salt and pepper. Serve alongside the omelette.

Hash browns: Heat 1 teaspoon butter in a small skillet over medium-high heat. Add 1 cup shredded potatoes (squeeze out excess moisture beforehand). Press into an even layer and cook, undisturbed, until the bottom is golden brown, about 4–5 minutes. Flip and cook another 3–4 minutes until crisp and cooked through. Season with salt and pepper and serve next to the omelette.

Toast: Toast 1 slice of sourdough (or choice). Spread 1 teaspoon butter on the hot toast and serve with the omelette.

Serve immediately while hot. Total plating suggestion: place omelette on a warm plate, add chosen side, and optionally drizzle a small amount of warmed reserved bacon fat (or a teaspoon of olive oil) over greens or hash browns for extra flavor.