Breakfast foods can get stale after awhile. We can go through a carton of eggs here in about half a week. Fried eggs, boiled eggs, scrambled eggs etc. Everyone once in awhile it’s nice to change it up a big and have a nice big fluffy omelet! Today I made a great tasting and simple omelet that tastes wonderful! The secret to a good omelet? Lots of air! (And a nice whisk!) Listen up baby birds cos’ I’m going to show you.
Bacon, Ham and Cheese Omelet
- 2 Large Eggs
- 2 Slices Bacon Cooked Crisp
- 2 Oz Ham (Can be any kind)
- 1/4 Cup Shredded Cheddar Cheese
- 1 Tbsp Butter
- 1 Tbsp Heavy Whipping Cream
- Lite Salt and Pepper to Taste
Now the secret to making your eggs nice and fluffy in your omelet is air. The first thing you want to do is crack your two eggs into a container that is large enough you can use a large whisk with. Add your heavy whipping cream to the eggs. At this point take your whisk and whip the eggs like they owe you money. I won’t judge. Once you feel them getting slightly stiff it’s time to add other stuff. Break your bacon up into small pieces and add your bacon and ham to the eggs. (I put my bacon in before whisking them. It doesn’t really matter as long as you can get the eggs whisked!)
Melt 1 tablespoon butter in a small skillet over medium low heat. When cooking omelets you don’t want to scorch your eggs before they’re cooked all the way!
The top of your eggs should start drying out but the bottom will burn before it’s cooked all the way through. At this point I usually take two spatulas and flip my omelet over to cook the top part. (It takes some skill and practice. You’ll probably make a few messes before you get the hang of it!) Leave it turned over for 30 seconds or so and then flip it back over. Take your cheese and place it on half the omelet then fold the other half over and leave on the skillet for another 30 seconds to melt the cheese. If you’ve done everything right you should have a great tasting omelet on your plate! Enjoy!