Bacon Omelette Recipe

Cook bacon

Place a cold skillet (preferably cast-iron or heavy-bottom) over medium heat. Lay the bacon strips flat in a single layer. Cook, turning occasionally, until bacon is evenly browned and crisp — about 8–10 minutes depending on thickness. Use tongs to transfer bacon to a paper-towel-lined plate to drain. Reserve 1 teaspoon of the bacon fat in the skillet and discard or save the rest for another use.

Crumble bacon

When slightly cooled (2–3 minutes), chop or crumble the bacon into bite-sized pieces. Set aside.

Crack the eggs into a medium bowl. Add the milk, kosher salt, and black pepper. Whisk vigorously until the mixture is uniform in color and a bit frothy (about 20–30 seconds). The milk thins the eggs slightly and helps create a tender omelette.

Return the skillet (with about 1 teaspoon of reserved bacon fat) to medium-low heat. Add the neutral oil and swirl to coat the pan. Add the butter and let it melt, tilting the pan to coat the surface. Stop heating once butter foams but before it browns.

Pour the beaten eggs into the pan. Allow eggs to set undisturbed along the edges for 10–15 seconds. Using a silicone spatula, gently push the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this motion in 1–2 spots until the surface is mostly set but still slightly glossy on top — about 45–60 seconds total.

Sprinkle the crumbled bacon evenly over one half of the omelette, then add the shredded cheddar and sliced green onion on top of the bacon. Let the omelette cook for another 10–15 seconds so the cheese begins to melt.

Using the spatula, carefully fold the empty half of the omelette over the filled half to create a semi-circle. Let cook for 10–20 seconds more to finish melting the cheese and ensure the center is set but still tender. If you prefer, you can tilt the pan and briefly cover with a lid for 20–30 seconds to help melt the cheese through without overcooking the eggs.

Slide the omelette onto a plate. Garnish with chopped chives and a few drops of hot sauce if desired. Serve immediately while hot.

Leftover tip: Refrigerate any unused cooked bacon separately for up to 4 days and reheat gently. Omelettes are best eaten fresh.