Bacon and Blue Cheese Omelette
Cold. Tired. Busy. Starving. Sound familiar? Yeah, to me too, Dear Readers. What to do? What to do? Make a bacon and blue cheese omelette, of course. All that stood between me and sustenance? A bit of chopping and sizzling. That I can do and did.
Bacon and Blue Cheese Omelette for two people:
5 large eggs
2 egg whites
1 tablespoon Dijon mustard
Salt and pepper
2 strips bacon, chopped
1 shallot, sliced
2-3 tablespoons blue cheese
2 slices provolone cheese
Heat a frying pan over medium heat.
Crack the eggs into a medium bowl, add the whites, mustard and seasoning. Beat with a fork to combine well. Set aside.
Add the bacon to the pan, cook until crisp. Add the shallot. Cook 2-3 minutes, until softened. Spread filling out evenly over bottom and pour egg over the top. Allow to set about 2 minutes. Begin to draw cooked portion into center and tilt pan to allow liquid to run toward edges of the pan. Shake the pan and run a spatula around the edge. Repeat process until most of the liquid is cooked. Flip over, top with cheeses on one half. Flip other half onto cheese. Remove from heat and allow to sit about one minute. Serve.
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