Two Eggs Bacon & Cheese Omelette Recipe

Crack the 2 large eggs into a small bowl. Add 1 tablespoon whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until mixture is uniform and slightly frothy (about 20–30 seconds).

Chop the cooked bacon into small pieces so they will distribute evenly in the omelette. Shred the cheddar if not pre-shredded. Measure out butter and set chives aside if using.

Warm bacon

If your bacon is cold, place the chopped bacon in a small skillet over medium-low heat for 1–2 minutes to warm and render a little fat; remove and set aside. This prevents cooling the eggs when added.

Place a nonstick 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and swirl to coat the pan. Heat until the butter foams but does not brown (about 30–45 seconds).

Pour the whisked egg mixture into the center of the skillet. Let eggs sit undisturbed for about 10–15 seconds so they begin to set at the edges.

Using a heatproof spatula, gently push the set edges toward the center while tilting the pan so uncooked egg runs to the edges. Continue this motion every 10–15 seconds until the top surface is mostly set but still slightly glossy (about 1–2 minutes total).

Sprinkle the warmed chopped bacon evenly over one half of the omelette, then top with 1/4 cup shredded cheddar. Sprinkle the chopped chives over the cheese if using.

Carefully fold the empty half of the omelette over the filled half using the spatula, forming a semi-circle. Gently press down for 5 seconds to help the cheese melt and the omelette keep its shape.

Slide the finished omelette onto a plate. If the cheese needs a little more melting, cover the pan with a lid for 20–30 seconds before sliding out.

Serve immediately while warm. Offer ketchup or hot sauce on the side if desired. For kids, cut the omelette into two smaller pieces to make it easy to handle.