Crispy Bacon And Sweet Onion Omelet
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Cook bacon in a skillet over medium-high heat until crisp
2
Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside
3
Melt the butter in a skillet over medium heat
4
Cook and stir the onions in the butter until tender, about 10 minutes
5
Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner
6
Whisk together the eggs and water; pour the egg mixture into the cold skillet
7
Cover and turn the burner on for medium-low heat
8
Cook until steam begins to vent from the skillet
9
Remove the lid
10
Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs
11
Spread the onions over the eggs
12
Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate
13
Fold the omelet in half
14
Allow the cheese to melt, about 2 minutes