MY FAVORITE OMELET
My dad made this for me one morning many moons (and suns) ago and it quickly became my favorite omelet. It has all the ingredients I love. My guilty pleasure is putting far more bacon on the plate than indicated below. ;)
Provided by Sandi From CA
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat pan on medium with about a teaspoon of oil.
- Crack both eggs into bowl, then add salt, pepper and milk. Whisk until well-blended.
- Pour egg into hot pan and immediately tilt pan so that egg mixture covers entire bottom.
- Scatter/layer most of each of the remaining ingredients (leaving a bit of each for garnish) over ½ the omelet and allow to cook until you're able to flip the empty half over onto the half with "goodies". A fish spatula works better than a regular one here because it lifts more of the omelet, reducing the chance of tearing it.
- Cook to your desired doneness; I like mine very dry with some color to it and that takes just a couple of minutes, so be careful you don't burn your omelet.
- Garnish with remaining ingredients and the last bacon slice, then GOBBLE-GOBBLE!
Nutrition Facts : Calories 598.6, Fat 47.4, SaturatedFat 16.7, Cholesterol 491.1, Sodium 945, Carbohydrate 10.9, Fiber 5.3, Sugar 2.8, Protein 33.6
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Alex Nava
[email protected]This omelet is delicious!
Eli Hernandez
[email protected]This omelet is perfect for a quick and easy breakfast.
Abdullah Umu
[email protected]This omelet is a great way to use up leftover vegetables.
Raj Mamunur
[email protected]I've never been a big fan of omelets, but this recipe has changed my mind. It's delicious and easy to make.
Nipa Begum
[email protected]This omelet is the perfect way to start the day. It's light and fluffy, and the filling is flavorful and satisfying.
Norah Maurice
[email protected]I love that this omelet is so customizable. I can add in whatever ingredients I'm in the mood for.
Mallo Relindis
[email protected]This is my go-to omelet recipe. It's simple, but it always turns out delicious.
Munmun Hossain
[email protected]This omelet is perfect for a quick and easy breakfast. It's also a great way to use up leftover vegetables. I usually add spinach, mushrooms, and onions to mine.
Ahmed Bloch
[email protected]I'm not a big fan of omelets, but this recipe has changed my mind. It's light and fluffy, and the filling is flavorful and satisfying. I'll definitely be making this again.
Kamanzi Jonnan
[email protected]This is a delicious and versatile omelet recipe. I've made it with a variety of fillings, such as cheese, ham, bacon, and vegetables. It's always a hit with my family and friends.
Avaa lucicc
[email protected]I love this omelet recipe because it's so quick and easy to make. I can have it on the table in less than 15 minutes. It's also a great way to get some vegetables into my diet.
Nusrat Nishu
[email protected]This omelet is a great way to use up leftover vegetables. I often make it with whatever I have in the fridge, such as onions, peppers, mushrooms, and spinach. It's a delicious and healthy way to start the day.
Prince Wagner
[email protected]I've been making this omelet for years and it's always a hit with my family and friends. It's the perfect comfort food for a lazy weekend brunch. I usually serve it with some fresh fruit and a mimosa.
Saad Fakhar
[email protected]This is my favorite omelet recipe! It's so easy to make and always turns out perfect. I love that it's customizable, so I can add in whatever ingredients I'm in the mood for. My favorite combination is spinach, mushrooms, and Swiss cheese.
Kalpana Aryal
[email protected]I made this omelet for breakfast this morning and it was perfect! I used fresh eggs from my backyard chickens and some sharp cheddar cheese. The omelet was light and fluffy, and the cheese was melted and gooey. I served it with some fruit and toast a
umar Liaqat
[email protected]This omelet recipe has become a go-to breakfast in our house. It's quick, easy, and always a hit with the family. I love that it's so versatile - you can add in whatever vegetables, cheese, or meat you have on hand. I've made it with spinach, mushroo