Bacon and Pepper Omelette

Ingredients

• 4 large eggs
• 4 slices bacon
• 1 medium yellow bell pepper
• ½ cup shredded cheddar cheese
• 1 tbsp butter
• 1 tbsp chopped fresh chives
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Cook the 4 slices bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, then crumble once cool enough to handle.

2. 2

   Drain most of the bacon fat, leaving about 1 tsp in the skillet. Add the 1 medium yellow bell pepper (diced) and cook over medium heat until softened, about 4-5 minutes. Remove from skillet and set aside.

3. 3

   In a bowl, whisk the 4 large eggs with 0.25 tsp salt and 0.25 tsp black pepper until just combined and slightly frothy.

4. 4

   Melt the 1 tbsp butter in the same skillet over medium-low heat. Pour in the eggs and let them set undisturbed for 1-2 minutes until the edges begin to firm.

5. 5

   Using a spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges. Cook until the center is just set but still soft, about 2-3 minutes.

6. 6

   Sprinkle the crumbled bacon, cooked bell pepper, and 0.5 cup shredded cheddar cheese over one half of the omelette. Fold the other half over the filling and cook for 1 minute until the cheese melts.

7. 7

   Slide the omelette onto a plate, sprinkle with 1 tbsp chopped fresh chives, and serve hot.

Tools you’ll need

• skillet
• spatula
• mixing bowl
• whisk
• knife
• cutting board

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