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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Love it as a quiche, love it as an omelet Ingredients:
2 slices thick cooked bacon, crumbled |
3 tablespoons grated swiss cheese |
1 slice green onion (include some tender green tops) |
3 large eggs |
1 tablespoon water |
1/4 teaspoon salt (or to taste) |
1 dash ground nutmeg |
1 dash cayenne pepper (or to taste) |
1 teaspoon butter or 1 teaspoon margarine |
parsley sprig |
Directions:
1. Make the filling: in a small bowl, combine bacon, cheese, and green onion.
2. Make the omelet: in a bowl, whisk the eggs, water, salt, nutmeg, and cayenne together.
3. Heat an 8-inch omelet pan over medium heat.
4. Add butter; swirl to coat bottom of pan.
5. When butter foams, pour in egg mixture all at once.
6. Let set until edges begin to cook, about 20 seconds.
7. With a spatula, gently lift edges of mixture and tip skillet to let the uncooked egg mixture flow underneath.
8. Continue to do this until the top is almost dry, 3-4 minutes.
9. Spoon filling over 1/2 of the omelet; fold the other side over to cover.
10. Let stand for a few seconds to let cheese melt.
11. Turn out onto a warmed plate; garnish with parsley and serve.
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