Traditionally what's inside an omelet is hidden by the fold. Sometimes I make them that way, sometimes, I leave the filling where it can be seen.
My father didn't like surprises so I always left his open so he could see what he was eating.
Yield 1 serving
Time 20 minutes
Ingredients:
2 bacon slices
1 small Yukon Gold potato or 2 small fingerling potatoes, peeled, roughly chopped
2 tablespoons yellow onion or shallot, finely chopped
1/4 cup parsley, washed, mostly leaves, finely chopped
1 tablespoon olive oil
1 teaspoon sweet butter
2 farm fresh eggs
1 tablespoon cream, half-and-half, milk, or skim milk
1/4 cup freshly grated cheddar cheese
Method:
Saute the bacon in a small frying pan (not the nonstick pan) until crisp, remove and drain on a paper towel. Set aside. Pour off the fat.
Add the olive oil to the pan, put on a medium flame and saute the potato, onions, and parsley until lightly browned. Remove and set aside.
Put the eggs and milk into a mixing bowl. Using a fork or whisk, beat the eggs until they foam.
Melt the butter in the nonstick pan, pour in the beaten eggs. Let the eggs begin to set. Place the sauteed vegetables on one half of the omelet. Sprinkle the grated cheese and crumble the bacon on top of the vegetables.
Using a rubber spatula so you don't scratch the surface of the nonstick pan, flip the side that doesn't have the filling on top of the side that does.
Carefully slide the omelet onto a plate and serve.
Variations:
Before serving dust the top of the omelet with finely chopped Italian parsley or crumbled crispy bacon or cayenne pepper.
Spread a thin layer of strawberry jam or a fruit compote on the top of the omelet before serving.
- Recipe courtesy of David Latt