Bacon & Cheddar Omelette Recipe

Prepare bacon

Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer bacon to a paper-towel-lined plate; reserve 1 tablespoon of bacon fat in the skillet and discard the rest or save for another use. When cool, chop bacon into 1/2" pieces.

Caramelize onions

Using the skillet with reserved bacon fat over medium-low heat, add the 1/2 cup thinly sliced yellow onion. Cook, stirring occasionally, for about 8–12 minutes until soft and golden. If onions begin to stick, add 1 teaspoon water and scrape the fond. Remove onions to a small bowl.

Prep tomato and cheese

Core and dice the tomato into small pieces (about 1/4" dice). Shred the cheddar cheese and set aside.

Beat eggs

In a bowl whisk together eggs, whole milk, 1 teaspoon salt and 1/4 teaspoon pepper until combined and slightly frothy.

Cook omelette

Heat a 9–10" nonstick skillet over medium heat and add 1 tablespoon unsalted butter. When butter is foamy but not browned, pour the beaten eggs in and let set undisturbed for 15–20 seconds. Using a heatproof spatula, gently push cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue 45–60 seconds until eggs are mostly set but still slightly moist on top.

Add fillings and finish

On one half of the omelette scatter the chopped bacon, caramelized onions, diced tomato, and 3/4 cup shredded cheddar. Fold the other half over the fillings and let sit in the pan for 30–60 seconds to melt the cheese. Slide omelette onto a plate and let rest 1 minute before serving.

While bacon cooks, toss the diced potatoes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Heat a separate nonstick or cast-iron skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 4–5 minutes to brown. Stir and continue cooking, stirring occasionally, for another 8–10 minutes until tender and crisp. Taste and adjust seasoning. Stir in chopped parsley if using. Keep warm until serving.

In a small bowl whisk together red wine vinegar, extra-virgin olive oil, 1/8 teaspoon salt and a pinch of black pepper. In a salad bowl toss mixed greens and halved cherry tomatoes with the dressing just before serving.