Omelet Lorraine
Ingredients
- Filling ⓘ
- 2 slices thick cooked bacon, crumbled ⓘ
- 3 tablespoons grated swiss cheese ⓘ
- 1 slice green onion (include some tender green tops) ⓘ
- Omelet ⓘ
- 3 large eggs ⓘ
- 1 tablespoon water ⓘ
- 1/4 teaspoon salt (or to taste) ⓘ
- 1 dash ground nutmeg ⓘ
- 1 dash cayenne pepper (or to taste) ⓘ
- 1 teaspoon butter or 1 teaspoon margarine ⓘ
- Garnish ⓘ
Instructions
- Make the filling: in a small bowl, combine bacon, cheese, and green onion.
- Make the omelet: in a bowl, whisk the eggs, water, salt, nutmeg, and cayenne together.
- Heat an 8-inch omelet pan over medium heat.
- Add butter; swirl to coat bottom of pan.
- When butter foams, pour in egg mixture all at once.
- Let set until edges begin to cook, about 20 seconds.
- With a spatula, gently lift edges of mixture and tip skillet to let the uncooked egg mixture flow underneath.
- Continue to do this until the top is almost dry, 3-4 minutes.
- Spoon filling over 1/2 of the omelet; fold the other side over to cover.
- Let stand for a few seconds to let cheese melt.
- Turn out onto a warmed plate; garnish with parsley and serve.
Nutrition & Diet Analysis (per serving)
995
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).