SERVES 4
TOTAL TIME: 35 minutes
Monterey Jack, Colby, or any other good melting cheese can be substituted for the cheddar.
|
8 |
slices bacon, minced |
|
1 |
tomato, cored, seeded, and chopped fine |
|
½ |
green bell pepper, stemmed, seeded, and chopped fine |
|
4 |
garlic cloves, minced |
|
8 |
large eggs |
|
½ |
teaspoon salt |
|
¼ |
teaspoon pepper |
|
2 |
tablespoons unsalted butter |
|
3 |
ounces sharp cheddar cheese, shredded (¾ cup) |
1. Cook bacon in 12-inch nonstick skillet over medium-high heat until brown and crisp, about 5 to 7 minutes. Stir in tomato and bell pepper and cook until softened, about 6 minutes. Stir in garlic and cook until fragrant, about 30 seconds; transfer to paper towel–lined plate.
2. Whisk eggs, salt, and pepper together in bowl. Wipe out now-empty skillet with paper towels, add butter, and melt over medium heat, swirling to coat pan. Add eggs and bacon mixture and cook, stirring gently in circular motion, until mixture is slightly thickened, about 1 minute.
3. Use heatproof rubber spatula to pull cooked edges of egg toward center of pan, tilting pan so uncooked egg runs to cleared edge of pan. Repeat until bottom of omelet is just set but top is still runny, about 1 minute. Cover skillet, reduce heat to low, and cook until top of omelet begins to set but is still moist, about 5 minutes.
4. Off heat, sprinkle with cheddar, cover, and let sit until cheese partially melts, about 1 minute. Using rubber spatula, slide half of omelet onto serving platter, then tilt skillet so remaining omelet flips over onto itself. Cut into wedges and serve.
VARIATION
FAMILY-SIZE OMELET WITH ARUGULA, SUN-DRIED TOMATOES, AND PROVOLONE
Substitute 3 ounces shredded provolone cheese for cheddar. Skip step 1 and substitute following mixture for bacon mixture in step 2: Cook 1 finely chopped onion, 1 tablespoon olive oil, and ⅛ teaspoon red pepper flakes in skillet over medium-high heat until softened, about 5 minutes. Stir in ¼ cup oil-packed sun-dried tomatoes, minced, and 5 ounces baby arugula, a handful at a time, until wilted, about 1 minute; transfer to paper towel–lined plate.