Bacon, Cheddar & Chives Omelette
When I started making this omelette, I was worried that 4 slices of bacon might be too much. One can have worse worries than having too much bacon at breakfast, so I bravely carried on. As it turned out, it was the perfect amount. Any less and the bacon would have gotten lost among the other flavors. The sour cream makes this omelette rather tender so use care when flipping. I filled mine with some additional Cheddar cheese and garnished it with some extra chives. I enjoyed this omelette very much and would definitely make it again. (Recipe submitted in 2003. It was tested and photographed in September 2013.)
- 3 large eggs
1 Tablespoon butter
4 slices of bacon - cooked and crumbled
1/4 cup Cheddar cheese - shredded
2 Tablespoons sour cream
1 Tablespoon chives - snipped
How To Make A Bacon, Cheddar & Chives Omelette
Mix eggs slightly. Combine with bacon, cheese, sour cream and chives.
Pour the mixture into a frying pan (coated with cooking spray) over medium-high heat. As the egg begins to set, lift the edges with a spatula so uncooked egg flows under and gets cooked.
When egg is almost fully cooked, fold the omelet and turn off heat. Let the omelet set 1 more minute so the inside finished cooking.
Serve and enjoy.
For best results, try not to over cook this one. The eggs should be tender and just barely cooked through like a French omelette.
Mr Breakfast would like to thank dalencaroline for this recipe.
Recipe number 826. Submitted 3/27/2003.