Kinsmith Omelet Recipe
American-style omelette with pimento cheese, bacon, and house-made tomato jam, served with multi-grain toast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Omelet
Tomato Jam
Toast
Method
Tomato Jam
- 1
Make the Tomato Jam
In a saucepan over medium heat, combine diced tomatoes, sugar, apple cider vinegar, salt, black pepper, and red pepper flakes. Cook for about 20-25 minutes, stirring occasionally, until the mixture thickens. Remove from heat and let cool.
Omelet
- 2
Prepare the Omelet
In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or butter. Pour the egg mixture into the skillet and cook until the edges start to set.
- 3
Add Filling
Once the omelet is mostly set, sprinkle pimento cheese and chopped bacon over one half of the omelet. Fold the other half over the filling and cook for an additional 1-2 minutes until the cheese is melted.
Toast
- 4
Prepare the Toast
While the omelet is cooking, toast the multi-grain bread slices until golden brown.