Classic Cheddar and Bacon Omelet

This is a very basic omelet, but you can add ingredients of your choice to make it your way. I like to blend the eggs prior to putting them in the pan, because this technique is key to making the eggs fluffy. Also the addition of water will make them fluffy. This recipe will make one omelet. Adjust ingredient amounts for the number of omelets desired.


4 pieces of precooked bacon
1/4 cup of grated cheddar cheese
3 eggs
2 tablespoons of water
Kosher salt and fresh cracked pepper
Non-stick cooking spray


Microwave bacon on a paper towel for about 20 second so bacon is crispier. Once cool, crumbled, place in a small bowl and add cheese. Combine eggs, water and a sprinkle of kosher salt and fresh pepper in a blender and blend until frothy. Heat a small skillet over medium high heat. Spray generously with non-stick cooking spray. Pour egg mixture into small skillet. With a spatula, move eggs around in a slow circular motion. This will allow the egg to cook evenly. Once eggs start to set and not much liquid is visualized, add cheese and bacon to half of the omelet. Using a spatula flip the unfilled side over to the filled side. Cover with a lid to make sure the eggs are cooked and cheese has melted, about a minute. Take the small skillet to your serving dish and gently slide the omelet onto the plate. Optionally, serve with toast and garnish with a berry or berries.

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