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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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. ;) Ingredients:
2 eggs |
salt and pepper |
1 tablespoon milk |
1 teaspoon vegetable oil |
1 scallion, sliced thinly |
3 slices crisply cooked bacon, 2 of them crumbled |
1 -2 cremini mushrooms or 1 -2 button mushroom, sliced |
1/3 avocado, sliced lengthwise |
1/2 roma tomato, small dice |
1/3 cup shredded sharp cheddar cheese |
Directions:
1. Heat pan on medium with about a teaspoon of oil.
2. Crack both eggs into bowl, then add salt, pepper and milk. Whisk until well-blended.
3. Pour egg into hot pan and immediately tilt pan so that egg mixture covers entire bottom.
4. Scatter/layer most of each of the remaining ingredients (leaving a bit of each for garnish) over 1/2 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.
5. 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.
6. Garnish with remaining ingredients and the last bacon slice, then GOBBLE-GOBBLE!
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