Pimento-bacon Omelette Recipe

Bring 2 cups water and 1/2 teaspoon salt to a gentle boil in a medium saucepan over medium-high heat.

Slowly whisk in 1/2 cup stone-ground grits. Reduce heat to low so the pot simmers gently; cover partially with a lid tilted to allow steam to escape.

Cook, stirring frequently (every 2–3 minutes) to prevent sticking, until grits are thick and tender, about 20–25 minutes for stone-ground grits. If they thicken too much, add up to 2–4 tablespoons hot water or milk to reach desired consistency.

Once tender, stir in 1 tablespoon unsalted butter, 1/4 cup whole milk, and 1/2 cup shredded sharp white cheddar until cheese melts and the mixture is creamy.

Season with 1/8 teaspoon freshly ground black pepper and adjust salt to taste. Keep warm on lowest heat setting, covered, while you make the omelette.

Cook the bacon: If not already cooked, fry 3 slices of hickory smoked bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate and chop into small pieces once cool enough to handle.

Prepare eggs: In a small bowl, whisk 3 large eggs with 2 tablespoons whole milk, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until combined and slightly frothy.

Preheat an 8–10 inch nonstick skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat the bottom as the butter foams but before it browns.

Pour the egg mixture into the skillet and let it sit undisturbed for 10–15 seconds until edges begin to set.

Using a heatproof spatula, gently push 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, 1–2 minutes.

Evenly spread 1/2 cup pimento cheese over one half of the omelette. Sprinkle the chopped bacon over the pimento cheese, reserving a small pinch for garnish. Scatter 2 tablespoons sliced green onions over the filling.

Using the spatula, lift the empty half of the omelette and fold it over the filled half to form a crescent. Press gently to seal and continue cooking 30–45 seconds so the cheese softens but does not fully liquefy.

Slide the omelette onto a plate and let it rest 30 seconds so the filling settles.

Spoon a generous portion of the warm white cheddar grits onto each plate.

Place the pimento-bacon omelette beside or atop the grits. Garnish with the reserved chopped bacon, extra chopped green onions, and a small pat of butter on the grits if desired.

Serve immediately while hot.