Bacon Omelet with Comte Cheese and Parsley

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Use any kind of frying pan, but a nonstick pan makes everything easier and a nice crust forms on the outside of the omelet.

For a one-person omelet, use a 9" pan. An omelet for two requires a doubling of the recipe ingredients and a 12" pan.

Serves: 1

Time: 10 minutes


2 large or extra large eggs, farmers' market fresh
2 tablespoons milk, half and half or cream
2 teaspoons sweet (unsalted) butter
1 slice raw bacon, finely chopped
1/4 cup Italian parsley, finely chopped
2 tablespoons onion, roughly chopped
1/4 cup grated cheese (comte, cheddar, munster, or swiss)
Sea salt and pepper to taste


Beat the eggs with the milk and set aside.

Heat the nonstick frying pan on a medium flame, melt 1 teaspoon butter and saute the bacon, parsley and onion until lightly browned. With a silicon or rubber spatula, remove the sauteed vegetables and reserve.

Return the pan to the flame. Melt the other teaspoon of butter, add the eggs, swirling them over the bottom of the pan. Season with sea salt and pepper. Sprinkle grated cheese on one half of the omelet. Spoon the sauteed vegetables over the cheese.

Let the eggs set and the cheese melt, about 2 minutes. Using the spatula, gently fold the "empty" side of the omelet onto the side that has the cheese and sauteed vegetables.

Slide onto a plate. Serve with toast or fresh fruit and a hot beverage. 


- David Latt



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