Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.

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  • Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.

  • Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.

Nutrition Facts

380 calories; 28.7 g total fat; 417 mg cholesterol; 1030 mg sodium. 4.1 g carbohydrates; 26.2 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/22/2012
Nice take on an omelet and great technique for cooking! Since my husband is a huge fan of bacon I just had to give this a try and I'm glad I did. This was very filling - perfect for a weekend breakfast for two! I omitted the American cheese and just stuck with the sharp cheddar. The addition of the red pepper flakes gave it a nice kick. This was delicious served with whole grain toast and fresh fruit! Read More
(29)

Most helpful critical review

Rating: 3 stars
03/23/2017
You had me right up to the 'American Cheese'. That stuff's disgusting. I used all cheddar. Read More
40 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/22/2012
Nice take on an omelet and great technique for cooking! Since my husband is a huge fan of bacon I just had to give this a try and I'm glad I did. This was very filling - perfect for a weekend breakfast for two! I omitted the American cheese and just stuck with the sharp cheddar. The addition of the red pepper flakes gave it a nice kick. This was delicious served with whole grain toast and fresh fruit! Read More
(29)
Rating: 4 stars
09/22/2012
Nice take on an omelet and great technique for cooking! Since my husband is a huge fan of bacon I just had to give this a try and I'm glad I did. This was very filling - perfect for a weekend breakfast for two! I omitted the American cheese and just stuck with the sharp cheddar. The addition of the red pepper flakes gave it a nice kick. This was delicious served with whole grain toast and fresh fruit! Read More
(29)
Rating: 4 stars
05/06/2008
Wonderful technique. Yielded a nice puffy omelet like one gets in a restaurant. Using what I had on hand I substituted Parmesan and Sharp Cheddar sauteed frozen pre-chopped onion and bell pepper blend real bacon bits and pimiento for more color. I'll use this recipe again soon. Read More
(22)
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Rating: 5 stars
02/16/2010
Thank you for sharing this super easy technique! I have never had luck with making omelets but when I saw that other readers were having luck with this method I decided to give it a try I followed the directions exactly and added bell pepper and banana peppers with my onion. Thanks again! Read More
(14)
Rating: 5 stars
02/18/2009
Wow!! Awesome Techique! Every time I attempted to make omelets it was a disaster!! This was super simple and made GREAT omelets!!! Read More
(8)
Rating: 5 stars
09/28/2009
Delicious and easy! The first time I ever made a beautiful omelet without it falling apart!!! I spayed my pan cover and steamed it put my bacon on it(I always microwave it on paper towels removes so much of the grease) and simply used salsa then cheddar a few sprinkles of red pepper flakes melted the cheese with the lid on flipped it over. Just sooo good and easy breakfast was done in like 5 min! Read More
(7)
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Rating: 4 stars
04/09/2009
This was great. I used onion powder and sprinkled chives over the top since i don't care for regular onion. I was skeptical of the cooking method but it worked great and was easier too. Thanks for the great recipe! Read More
(6)
Rating: 4 stars
11/09/2009
I used my own ingredients but used this recipe for the technique - very good technique. I have been unsuccessful with omelettes in the past but this one turned out perfect. I did not see any steam venting so I just added the ingredients when the egg looked cooked through and started to 'bubble'. Produced a nice golden brown omelette. Read More
(6)
Rating: 5 stars
08/28/2012
Seriously! Before tonight I had NEVER made an omelet in my life. This recipe was well-written. The instructions were easy to follow and so many reviews insisted that it involved the use of a wonderful technique. So I tried it... Even the FIRST omelet came out great. Every omelet afterward was a success. I am very happy with this recipe and highly recommend it for novices and the omelet-challenged. As far as the flavor goes I only used ham cheese salt and pepper; but I wouldn't hesitate to use this technique with other ingredients. Read More
(5)
Rating: 4 stars
08/19/2009
This was very good. I found that mine got stuck to the pan though. Also steam at no time came out of my frying pan. I have made this twice spraying my pan with non-stick cooking spray. I think next time I will use olive oil. Read More
(5)
Rating: 3 stars
03/23/2017
You had me right up to the 'American Cheese'. That stuff's disgusting. I used all cheddar. Read More