This certainly isn’t the only way to make an omelet. It just happens to be my favorite.
Ingredients:
2 eggs
4 strips pre-cooked
bacon
2-3 tablespoons heavy cream
shredded cheese
Hollandaise (optional... but
not really)
The Madness (aka: the method)
Let me say up front that you don’t need to be like me and buy practically every piece of Le Creuset that crosses your path. That said, one of my favorite pans is the Le Creuset crepe pan - it makes ah-may-zing omelets! So if you can invest in one, or something similar, please do!
Crack the eggs in a bowl, splash in the cream, beat it into submission with a fork. Add some freshly cracked pepper if you’re in the mood. Ok so far?
Heat the pan over medium-high heat. Place strips of bacon on the pan. These can be strips leftover from a previous breakfast, or purchased pre-made. I think the pre-made bacon from Trader Joe’s is fabulous, plus it’s nitrite free. Also, if you want to chop the bacon, go for it. I happen to really like how cool the strips look at the end. Anyway…
Let the bacon warm up, then flip it over (unless it’s chopped, in which case, leave it alone) and get ready for the cheese. Are you looking at me funny right now? Probably! Just trust me! Unless you are using a pan prone to sticking, follow me alone on this ride.
I love pepper jack, but I also love a super sharp cheddar (actually, don’t even get me started on how crazy I am about ALL cheese), so take the shredded cheese of your choice and sprinkle it evenly all over the pan and bacon. How much you use will depend on the size of your pan, but keep it to a pretty thin layer or the eggs will take too long and you will disrupt the balance of the universe.
Pretty quickly, the cheese starts to melt so don’t dilly-dally. Take your eggs and pour them over the top. Tilt the pan around or use a kitchen tool (i.e. fork or spatula) to spread the egg
Now, each range varies so I’m not going to get all precise about how high you should have your burner. Cooking is all about trial and error, after all. Just make sure the heat is not too high. You want the cheese to get nice and golden-crispy, and at the same time, the egg to cook through. You can see why I love the crepe-style pan, now. It spreads everything out so thinly that it cooks without flipping.*
Keep an eye on it and when the egg is done to your likeness (slightly loose is ok because it will keep cooking a bit even after you plate it up), fold it in thirds. Slide it onto your plate and dollop some Hollandaise on top, if you want. Why you wouldn’t, is beyond me because Trader Joe’s makes a GREAT one (I promised to keep it simple, remember).
Now go! Take your fork and eat it!
*If you’re using a good, old fashioned fry pan there’s nothing wrong with that. You might just have to flip your omelet, or change the order of things to prevent a big mess soaking in your sink. Just because I said to do it this way, doesn’t mean you can’t create your own magical creation. :)
