the baker upstairs: Bacon Bleu Cheese Omelette

12.14.2015

Bacon Bleu Cheese Omelette

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Omelettes are one of my favorite breakfasts to make! I love that they keep me full and give me energy for the day, and that they're so easy to change up when I want to try something new. This bacon bleu cheese omelette is my favorite omelette to date. It is incredibly flavorful due to a combination of gorgonzola and crispy bacon, and I love all the savory flavors and fun textures. It is pretty much just omelette perfection!

I thought it would be fun to show you my omelette making step by step, so here we go:

Start by generously buttering the pan, and heating the pan over medium heat until the butter no longer sizzles. Make sure your eggs are well beaten before you add them to the pan. Pour them in all at once, and start pushing the eggs from the sides to the middle of the pan using a rubber spatula.


Keep pushing the eggs to the middle, rotating your spatula around the pan, until the eggs are no longer runny. (It may help to tilt the pan to the side to let the runny parts run to the outside.) The process should only take a minute or two. Your omelette is ready for toppings when the middle is still slightly wet but not ready, and the outside is dry.


Add your delicious toppings to the middle of the omelette...


... then fold the edges of the omelette over the toppings, and slide onto a plate. I like to let my omelette sit for a few minutes to let the cheese get melty and gooey. Easy peasy and so delicious!

Bacon Bleu Cheese Omelette

2 slices bacon, chopped
1/2 tablespoon butter
2 large eggs, well beaten
salt and pepper to taste
2 tablespoons crumbled gorgonzola

Heat a 9-10 inch skillet over medium heat. Add the bacon and fry until crisp. Remove to a plate lined with paper towels to drain. Pour off the excess bacon grease, reserving about a teaspoon in the button of the pan. Return the skillet to medium heat and melt the butter. Whisk the salt and pepper into the eggs. When the skillet is not and the butter is no longer sizzling, pour the eggs into the skillet. Using a rubber spatula, push the eggs from the outside of the pan to the inside. Tilt the pan gently to allow the runnier eggs to run to the outside of the pan. When the outside edges of the omelette look dry and the inside is still wet but not runny, add the bacon and gorgonzola to the center of the omelette. Fold the edges over the toppings and slide the omelette from the skillet onto a plate. Let sit for a few minutes before enjoying.


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