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omelet
Tuesday, January 30, 2007 01:09



Buy the precooked bacon and keep it in the freezer for special treats like this. Chop up two slices of bacon and crisp it in the omelet pan. Drain the bacon on a paper towel. (Don't wipe out the pan.) Whip up two eggs with a dash of milk and some Spike Seasoning and pour it in the hot pan. Immediately lower heat and cook about 2 minutes, until bottom is barely starting to set. Add crisp bacon and cook 2 minutes more.


While eggs and bacon are cooking, crumble up about 1/4 cup feta cheese (or less if you're not crazy about feta). Add it to omelet, with a tiny bit of sharp cheddar if you want. Cover pan and cook 2-4 minutes more, until cheese is fairly melted.

Using the biggest turner you have, carefully flip one side of omelet over the other. If some cheese and oncooked egg oozes out (which it nearly always does) cook a minute or so more on each side.