The Omelette You Can't Refuse Recipe
Bacon, White Cheddar, Sour Cream, Potatoes. No Substitutions. Served with choice of toast and a side of arugula, lightly dressed with our house vinaigrette.
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Ingredients
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Omelette Filling
Toast
Arugula Salad
Method
Prepare the Filling
- 1
- 2
Prepare the Potatoes
While the bacon is cooking, peel and dice the potatoes. Boil them in salted water for about 10-12 minutes or until tender. Drain and set aside.
- 3
Mix the Filling
In a mixing bowl, crumble the cooked bacon and add the boiled potatoes, white cheddar cheese, and sour cream. Mix until well combined.
Cook the Omelette
- 4
Prepare the Eggs
In a bowl, whisk together 4 large eggs until fully blended. Season with salt and pepper to taste.
- 5
Cook the Omelette
Heat a non-stick skillet over medium heat and add a little butter or oil. Pour in the whisked eggs and cook until the edges start to set, about 2-3 minutes.
- 6
Add the Filling
Carefully spoon the bacon and potato mixture onto one half of the omelette. Let it cook for another minute to allow the cheese to melt.
- 7
Fold and Serve
Gently fold the other half of the omelette over the filling. Slide the omelette onto a plate and keep warm while you prepare the toast.
