Bacon And Cheese Omelette

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Cooking time: 10 min

Servings 2

Omelettes are a bit scary, but this one will leave you with perfect omelettes every time. The trick is to not get the egg too thick in the pan. Add any fixings you like to make it even better. This is also great for lunch or dinner, not just for breakfast.

Eggs, lightly beaten

4 pcs.
Butter

1 tsp.
Bacon, cooked, diced

4 slices
Shredded cheddar cheese

cups
Ground black pepper and salt

to taste

Calories

178 kcal
Protein

9 g
Fat

16 g
Carbohydrates

6 g

In a small bowl, combine eggs, salt, and pepper; beat with a fork.
In a 10-inch nonstick skillet, melt butter over medium heat, rotating the pan to coat the bottom.
Add egg mixture. As eggs start to set, gently lift edges with a spatula, and tilt the pan, so the uncooked portion flows underneath.
Sprinkle cheese and bacon evenly onto the omelette. Take the pan and let half of the omelette land on the plate, and then flip to fold in half. Serve immediately