A delightful twist on the classic omelet, featuring crispy bacon and creamy cheese for a satisfying breakfast.
Cook the bacon slices in a skillet over medium heat until crispy, turning occasionally.
Cooking the bacon slowly over medium heat ensures even crispiness without burning.
Remove the bacon from the skillet and place it on paper towels to drain. Once cooled, crumble the bacon into small pieces.
Letting the bacon cool slightly makes it easier to crumble without sticking to your hands.
In a mixing bowl, whisk together the eggs, salt, and black pepper until well combined.
Whisking the eggs thoroughly incorporates air, making the omelet fluffy.
Pour the egg mixture into the skillet with the remaining bacon grease and cook over medium heat.
Swirl the skillet gently to distribute the eggs evenly.
As the eggs begin to set, sprinkle the crumbled bacon and shredded cheese evenly over the surface.
Adding the toppings while the eggs are still slightly runny ensures they meld into the omelet.
Fold the omelet in half and cook for another minute to melt the cheese.
Use a spatula to gently fold the omelet without tearing it.
Slide the omelet onto a plate, cut in half, and serve warm.
Garnish with fresh herbs like parsley or chives for a touch of color and flavor.
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