Bacon & Aged White Cheddar Omelette Recipe

Cook bacon

Place a large skillet over medium heat. Lay bacon slices in a single layer and cook, turning occasionally, until evenly browned and crisp, about 6–8 minutes. Transfer to a paper towel–lined plate. Reserve 1 tablespoon of bacon fat in the skillet; discard excess or save for another use. When cool, chop bacon into 1/2-inch pieces.

Sauté onions for filling

Wipe skillet with a paper towel leaving the reserved bacon fat. Add 1 teaspoon olive oil if needed and heat over medium. Add the halved yellow onion (sliced thin) and sauté until translucent and just golden, about 4–5 minutes. Remove from pan to a small bowl and set aside to cool slightly.

Grate cheese

Coarsely grate the aged white cheddar and set aside. Measure 3 oz (about 3/4 to 1 cup grated depending on density).

Par-cook potatoes: If using raw diced potatoes, boil or microwave them for 4–5 minutes until just tender but not falling apart; drain well and pat dry. Heat a medium skillet over medium-high and add 1 tablespoon oil. Add diced potatoes and the additional diced 1/4 onion. Cook without stirring for 3–4 minutes to develop a crust, then stir and continue cooking until crisp and golden, about 6–8 minutes total. Stir in minced garlic, smoked paprika, 1/2 tsp salt and 1/4 tsp pepper and cook 1 more minute. Transfer to a warm plate and keep warm.

In a bowl, crack the 3 eggs. Add 2 tablespoons whole milk, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk vigorously until combined and slightly frothy, about 20–30 seconds.

Heat a nonstick skillet (8–10 inch) over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat the pan. When butter is foaming but not browning, pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds until edges begin to set.

Using a silicone spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue until the surface is mostly set but still slightly glossy on top, about 45–60 seconds more.

Scatter the chopped bacon and sautéed onions evenly over one half of the omelette. Sprinkle the grated aged white cheddar evenly over the same half. If using chives, sprinkle half of them now (reserve some for garnish).

Fold the omelette in half with the spatula to cover the filling. Let cook another 30–60 seconds to melt the cheese and finish cooking (keep heat low to avoid browning). For a slightly runny interior, remove from heat sooner; for fully set, cook a little longer.

Slide the omelette onto a plate seam-side down and garnish with remaining chives. Season with a pinch more salt and pepper if desired.

Toast the slice of bread to your preferred level. Spread the 1 teaspoon butter if desired.

Arrange the omelette on the plate with the portion of breakfast potatoes and the toast. Add the 1/2 cup fresh fruit on the side or in a small ramekin. Serve immediately.