Sometimes great food…just happens on accident. This omelet is one of those acts of unexpected greatness. Jason woke up craving an omelet and I’ve never been one to deny my man of the food he wants (unless he desires Hot Cheetos — I usually throw a fit about him wanting those.) Okay, yes, I used to be in love with them too…but they’re so bad for you!!
Omelets are so fun! They’re like pizzas…for breakfast…well, actually no…a frittata would be a more suitable comparison in that simile. But what I’m getting at — is that they have toppings. That’s where the fun comes in. You start with a blank slate and you can do anything! You can go so many different routes with the flavor profiles. They’re also a great way to use up leftovers — just whatever you need to get rid of in the fridge.
Here’s the thing — eggs cook quickly…and not all topping choices are created equal in terms of how fast they cook. So, what I would suggest is before any cooking starts — decide what you want in there. What kind of omelet are you wanting to make? Then, prep everything first…on a side-note I adore prep bowls. Other than a good sharp knife — every cook needs them. 🙂 For example : onions, mushrooms, spinach and meat all cook at different temperatures and need more/less time. If you’re planning to have meat in your omelet you’ll have to cook that first (unless it is pre-cooked/leftover). Onions, peppers, etc. will need to be cooked beforehand as well.
This recipe will yield 1 omelet — but it can easily be multiplied.
- 1 strip of bacon
- 1 tbsp. red onion, finely chopped
- 1/2 jalapeno pepper, seeded & finely chopped
- 1/4 cup tomato, diced
- 1 green onion, thinly sliced
- 1/4 cup cheddar cheese, grated (grass fed if you can, I like this one.)
- 3 eggs
- salt, pepper & garlic powder to taste
- 1 tbsp. butter (grass fed if you can, I like this one.)
- 1/4 an avocado, if desired. Salsa & hot sauce would also make great additions.
**Note — As I mentioned above — it is important that you have all veggies/fillings prepped before starting.
- Begin by frying the slice of bacon in a small skillet over medium heat. Cook until it is crispy and then allow it to drain on a paper towel.
- Sauté the onion and jalapeno pepper in the reserved bacon fat. If your bacon strip did not render much fat you can always add some. Cook the onion and jalapeno until they are soft. Remove the onion and pepper from the skillet.
- Use a separate small skillet, or wipe out the same one. You don’t want all the burned bits from the bacon/onion when you start your omelet.
- Melt the tbsp. of butter to the skillet over medium heat.
- Meanwhile, add the eggs to a small bowl. Add a small splash of water (1 tsp.). Season the eggs with salt, pepper, and garlic powder to your liking. Whisk the eggs well, being sure to incorporate lots of air.
- Pour the eggs into the skillet, and tilt your skillet around so that they spread out evenly. Now, here comes the tricky part to an omelet. Using a rubber spatula gently bring in the edges of the omelet (all the way around) and allow the uncooked egg to flow into that space. This prevents the uncooked egg from just sitting on top while the bottom overcooks.
- When you have just a bit of uncooked egg remaining on top it’s time to add your toppings — you can add them in whatever order you like.
- Fold one side towards the middle of the omelet and continue to cook for another minute. Fold the opposite side towards the middle as you flip it over (so that the seams are now touching the skillet). Allow it to cook flipped over until the inside is completely set.
- Transfer the omelet to a plate and top with avocado, salsa, and/or hot sauce.