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I will share with you this quick and awesome tip to getting omelets done right, EVERY time. No need to try flipping and no need to worry about omelet being uncooked.
Spinach and Bacon Omelet:
Ingredients
- 4 eggs
- 3 Tbsp half/half or milk
- Salt & pepper to taste
- 1/2 cup spinach
- 1/2 cherry tomatoes
- 6 slices bacon
- 1/2 cup cheese
Instructions
- Preheat oven to broil 450°F.
- Slice tomatoes in half or quarter. Chop spinach.
- Cut bacon into small slices. Cook and leave grease in pan. Place the cooked bacon onto a paper towel.
- In a bowl beat eggs. Add half and half, salt and pepper to taste and beat again.
- In a large pan add the leftover bacon grease (butter or oil can be used instead). Once grease is warm, pour in the egg mixture and let it cook on medium/high heat for about 1-2 minute or just until the bottom of eggs are done cooking.
- Remove from heat. Add the spinach, tomatoes, bacon and cheese. (You can either add the ingredients to the middle of omelet and close both sides or put all the ingredients on one side and fold over once.
- Place into oven. Let cook for about 1-2 minutes or until eggs finish cooking. Seriously isn’t this genius? Do be careful with the pan handle when removing, it will be hot (I kind of forgot this once, Ouchhh!!).
- If you are adding cheese or any other ingredients to the top remove pan from oven, add desired ingredients and just put back it to let the cheese melt real quick.
- Enjoy..!
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