Bacon Cheddar Omelet with Sides
Fluffy, folded omelet stuffed with crispy bacon and melted cheddar, served with a quick side salad, refried beans, and black coffee. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 1
- Calories
- 420
- Protein
- 28g
Ingredients
- 3 slices bacon
- 3 large eggs
- ½ cup cheddar cheese, shredded
- 1 tbsp butter
Instructions
- 1
Cook bacon in a 10-inch nonstick skillet over medium-high until crispy, ~5 minutes. Transfer to a plate and crumble.
- 2
Crack eggs into a bowl, whisk with a pinch of salt and pepper until pale and frothy, ~30 seconds.
- 3
Reduce heat to medium. Add butter to the skillet; once foaming, pour in eggs and let sit undisturbed for 2 minutes until edges start to set.
- 4
Gently push cooked edges toward the center, tilting the pan to let runny egg flow to the edges. Cook another 2 minutes until the top looks just barely wet.
- 5
Scatter crumbled bacon and cheddar over half the omelet. Fold in half and slide onto a plate.
- 6
Serve with a side salad, refried beans warmed in a small bowl, and black coffee.
Tools you’ll need
- 10-inch nonstick skillet
- small mixing bowl
- whisk
- spatula
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