“My dad made this for me one morning many moons (and suns) ago and it quickly became my favorite omelet. It has all the ingredients I love. My guilty pleasure is putting far more bacon on the plate than indicated below. ;)”
READY IN:
10mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat pan on medium with about a teaspoon of oil.
  2. Crack both eggs into bowl, then add salt, pepper and milk. Whisk until well-blended.
  3. Pour egg into hot pan and immediately tilt pan so that egg mixture covers entire bottom.
  4. Scatter/layer most of each of the remaining ingredients (leaving a bit of each for garnish) over ½ the omelet and allow to cook until you’re able to flip the empty half over onto the half with “goodies”. A fish spatula works better than a regular one here because it lifts more of the omelet, reducing the chance of tearing it.
  5. Cook to your desired doneness; I like mine very dry with some color to it and that takes just a couple of minutes, so be careful you don’t burn your omelet.
  6. Garnish with remaining ingredients and the last bacon slice, then GOBBLE-GOBBLE!

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