Bacon & Cheese Omelette Recipe

Prepare ingredients

Grate the cheddar cheese and set aside. Finely dice the onion, slice mushrooms if using, and cut bacon into 1/2-inch pieces. Crack the eggs into a medium bowl, add the milk, salt, pepper, and chopped chives (if using). Whisk vigorously until fully combined and slightly frothy, about 20-30 seconds.

Cook bacon

Place a 10-inch nonstick skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until crisp and browned, about 6-8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the pan.

Sauté aromatics (optional mushrooms/onion)

If the pan has little fat left, add the 1 tsp neutral oil. Add the diced onion and sliced mushrooms to the hot pan and sauté in the bacon fat until softened and lightly browned, about 3-4 minutes. Season lightly with a pinch of salt and pepper. Transfer the vegetables to the plate with the bacon.

Heat pan and melt butter

Wipe the skillet lightly with a paper towel to remove excess fat but leave a thin coating. Reduce heat to low-medium. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan.

Pour eggs

Pour the whisked eggs into the hot pan. Let them sit undisturbed for about 10 seconds to begin setting at the edges.

Gently stir and shape

With a heatproof spatula, gently stir the eggs in the center while tilting the pan so uncooked egg runs to the edges. Continue until the eggs are mostly set but still slightly glossy on top, about 45-75 seconds depending on heat.

Add fillings

Evenly scatter the cooked bacon and sautéed onions/mushrooms across one half of the omelette. Sprinkle the grated cheddar cheese over the same half so it begins to melt from the residual heat.

Fold and finish

Using the spatula, carefully lift the opposite (empty) half of the omelette and fold it over the filled half to form a semicircle. Let the omelette cook for another 20-30 seconds to fully melt the cheese and finish setting, keeping heat low to avoid browning.

Plate

Slide the omelette onto a warm plate seam-side down. Garnish with chopped parsley or additional chives. Adjust seasoning with a pinch of salt and pepper if needed.