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Bacon & cheddar omelet

Preparation and cooking time
10 min
6 persons
  • 10 eggs
  • 250ml/8.8 fl oz water
  • 3 tbsp unsalted butter
  • 4 green onions, thinly sliced diagonally
  • 1 pinch of sea salt
  • 1 cup grated cheddar cheese
  • 225g/8 oz bacon, cooked until crispy and roughly chopped to fill 3/4 cup

In a bowl, lightly whisk the eggs and water until blended. Set aside. In a large non-stick fry pan over medium heat, melt 1 tbsp of thebutter. Add the green onions and sauté until soft, 2 to 3 minutes. Transfer to a bowl. In the same pan, melt the remaining butter and swirlin the pan until it foams. When the foam subsides, add the eggs and season with salt.Using a spatula, quickly and lightly stir the eggs in a small circular motion until most of the liquid has cooked off but the eggs are not completely solidified, about 8 minutes. Sprinkle the cheese, bacon and green onions across half of the omelet. Slide the filled half of the omelet onto the platter, then invert the pan to fold the omelet in half.