Bacon and Cheese Omelet
Start your day off with a bacon and cheese omelet that’s easy to make and won’t leave you feeling bloated. A simple take on an old-time favorite! This delicious egg creation takes about 15 minutes to make and is sure to satisfy bacon and cheese connoisseurs.
3 strips of bacon
1 cup Tillamook Medium Cheddar Cheese, shredded
¼ cup tomatoes, sliced
3 green onions, sliced
Cook the bacon over a medium high heat until it becomes crispy. Remove the bacon from the pan and cover with a paper towel to soak up any residual grease. After it has cooled, tear the bacon into bite-sized chips.
Crack 3 eggs into a bowl and whip. Add a little milk to the eggs for a fluffier omelet.
Assembly of the Omelet
Start off by heating up a fry pan over medium heat and add a tablespoon of Tillamook Butter to prevent the omelet from sticking and burning. After the butter has melted and is fully layering the bottom of the pan, poor in your egg mixture. When the eggs have cooked for a minute or two and the bottom of the egg mixture is solid, flip the omelet over to form a half circle.
The next step (yay!) is to add toppings. First, spread cheese all-over the top of the omelet, then add the bacon chips and sliced green onions. After the bacon and onions have melted into the cheese, remove the omelet from the pan and sprinkle on the tomatoes. Season to taste with some salt and pepper and voilà – a tasty meal!
What ingredients does your favorite omelet creation include?