Bacon & Cheese Omelette Recipe
Make Bacon & Cheese Omelette Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Omelette base
Filling
To finish (optional)
Method
Omelette base
Prepare eggs
Crack the 3 large eggs into a medium bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy, about 20–30 seconds. This adds volume and creates a tender omelette.
Heat pan
Place a nonstick 8–10-inch skillet over medium-low heat and add 1 tablespoon unsalted butter. Allow the butter to melt and foam but not brown (about 30–45 seconds). Tilt the pan to coat the surface evenly.
Filling
Cook bacon
While heating the skillet for the omelette, place the 3 slices of bacon in a separate cold skillet (or bake in oven at 400°F/200°C for 12–15 minutes). Cook over medium heat until crisp, about 7–9 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate and drain. When cool, chop or crumble into bite-size pieces.
Shred cheese & prepare onion
Shred 1 ounce sharp cheddar and 0.5 ounce gruyere (if using). Thinly slice 1 tablespoon green onion. Have the fillings ready and within reach before pouring eggs into the pan.
Cook the eggs
With the pan and melted butter at medium-low, pour the whisked eggs into the skillet. Let the eggs sit undisturbed for 10–15 seconds until the edges begin to set. Using a rubber spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat around the pan for about 45–60 seconds, until the top is mostly set but still slightly glossy.
Add filling and fold
Evenly distribute the crumbled bacon, shredded cheddar (and gruyere, if using), and sliced green onion over one half of the omelette. Using the spatula, gently lift the opposite edge and fold it over the fillings to create a half-moon. Let cook 20–30 seconds more to allow cheese to melt and the center to set but remain tender. If the pan is still too hot, lower heat to avoid overbrowning.
To finish (optional)
Slide the omelette onto a warm plate. Sprinkle 1 teaspoon chopped fresh parsley over the top and add a few drops of hot sauce to taste if desired. Serve immediately.