This weekend is me and Ryan’s 3 year anniversary (crazy!). Most of the food we’re doing this weekend is sharable, and focuses on the theme “Simple but Special”. We cook breakfast together pretty much every weekend, so making things special can be a challenge for us. Instead of making our usual scrambled eggs, we made an Omelet- perfect for sharing! Serve with mixed greens and lemon vinaigrette to balance out the richness of the omelet- and yes, salad is good at breakfast! Pair with a latte or cup of your favorite coffee.
Bacon-Cheddar Omelet (Serves 2)
- 3 Large Eggs (Preferably Cage Free)
- Cooking Spray
- 2 Tablespoons Water
- 2 Pinches Salt (1/2 teaspoon)
- Few Grinds Pepper
- 1 oz. Cheddar Cheese (we used cabot 50% reduced fat), shredded or sliced very thin
- 4 Slices Bacon, cooked crisp
Mixed Greens
- 2 Cups Mixed Greens
- Lemon Vinaigrette (We Used Briana’s Special Request, or use 2 parts olive oil to 1 part lemon juice with salt and pepper to taste)
To Make the Omelet
- Mix the eggs, salt, pepper, and water in a small bowl. Beat until eggs and yolks are completely combined
- Spray a 12-inch nonstick skillet completely with cooking spray and pre-heat over medium heat.
- Pour the eggs into the skillet, and scramble slightly (there should be enough runny egg left to coat the pan
- Cook the eggs until they are 3/4 of the way done (the bottom of the egg is a disc, but the top of the egg still looks wet)
- Place cheese in a line down the middle of the egg, melt slightly and then top with bacon in the same manner
- Allow the egg to cook completely, then fold the left and right sides over to make an omelet
- Slide the omelet out of the pan onto a plate
For the Salad
- Toss the salad in the vinaigrette and put on the plate next to the omelet
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