Bacon Bell Tomato Cheese Omelette Recipes

DELUXE BACON ONION OMELET

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
• Bake in the preheated oven until just crisped, 10 to 12 minutes.
• Beat eggs and water together in a bowl.
• Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
• Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
• Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

BACON, BELL, TOMATO, & CHEESE OMELETTE

Steps:

• 1. Chop all veggies and crumble bacon (I usually use pre-cooked bacon just for the ease of it).
• 2. Sauté veggies in a pat of butter or bacon grease if you have it. Sauté until veggies are tender for 2 to 3 minutes. Set aside to cool.
• 3. Break eggs and add milk & salt & pepper to taste. Lightly whisk egg mixture. Add cooled sautéed veggies and bacon to egg mixture.
• 4. Spray omelette skillet with a little bit of non-stick cooking spray. Heat skillet on medium heat and add a little bit more butter or bacon fat to skillet then add egg mixture.
• 5. Cook omelette until the edges look dry.
• 6. Pull back edges allowing uncooked eggs to run over sides of omelette until all of the uncooked egg mixture is gone. With spatula, turn omelette over and cook for about 30 seconds.
• 7. Add cheese to one half of omelette.
• 8. Fold other half over cheese, allow cheese to melt and place on serving plate. Sprinkle lightly with paprika for color.

CRISPY BACON AND SWEET ONION OMELET

Steps:

• Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.
• Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
• Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.