Abbey Omelet Recipe

Cook bacon

Place a medium nonstick or cast-iron skillet over medium heat. Add the bacon slices and cook 6–8 minutes, turning occasionally, until crisp but still slightly flexible. Transfer bacon to a paper towel–lined plate. When cool, roughly chop into 1/2-inch pieces.

Sauté mushrooms

While bacon cooks or immediately after, wipe the skillet of excess bacon fat leaving about 1 teaspoon (or use the stated 1 tsp olive oil in a separate small skillet). Add the olive oil and heat over medium-high. Slice mushrooms thinly. Add mushrooms and a pinch of salt and sauté 4–5 minutes until golden and any liquid has evaporated. Remove mushrooms to a small bowl and set aside.

Grate cheese and chop chives: Finely grate the aged Gouda and snip the fresh chives with kitchen shears. Keep measured and ready for assembly.

Beat eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until fully combined and a little frothy (about 20–30 seconds).

Heat pan and add butter

Wipe skillet if needed and place over medium-low heat. Add 1 tablespoon unsalted butter and let it foam but not brown.

Cook eggs

Pour the beaten eggs into the skillet and let sit undisturbed for about 10–15 seconds until the 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 underneath. Continue this gentle stirring and tilting for 60–90 seconds until the top is mostly set but still slightly glossy (soft curd stage).

Add fillings and fold

Spread the chopped bacon evenly over one half of the omelet, then scatter the sautéed mushrooms and sprinkle the grated aged Gouda and half of the chopped chives on the same half. With the spatula, carefully fold the empty half over the filled half to enclose the fillings. Let cook 30–45 seconds more to melt the cheese and finish cooking through but keep interior tender.

Plate

Gently slide the omelet onto a warm plate seam-side down. Let rest 30 seconds.

Garnish the omelet with the remaining chopped chives and an optional pinch (about 1/4 tsp) of freshly ground black pepper. Serve immediately.