Thursday, February 21, 2013

Bacon Pepper Omelet

I was just talking to a friend today about how she loves breakfast foods for any meal.  I was actually considering making waffles for dinner tonight but then I thought of this bacon pepper omelet (mostly because making an omelet is faster than  making waffles).  I love a brinner!  You know brinner right?  Breakfast for dinner!  This bacon pepper omelet is delicious and is filling enough for dinner.   Omelets are really great for breakfast, lunch or dinner.  I always have eggs in my fridge, its a kitchen staple for me.  You can't really go wrong with having enough eggs because they are a good source of protein.  I originally came up with this bacon pepper omelet by cleaning out my fridge since I already had everything.  I compare making omelets with how I make fried rice sometimes, just throw in whatever you've got!  Look at how nice and gooey the swiss cheese melted in the omelet... nom nom nom!

Bacon Pepper Omelet
3 eggs
3 slices of bacon, cooked
¼ cup bell pepper, diced
2 tablespoons milk
¼ cup swiss cheese, shredded
1 to 2 tablespoons butter
salt and pepper to taste


In a small bowl, whisk together eggs, milk, salt and pepper until light and fluffy.

Heat a non-stick pan over medium heat, melt butter to coat bottom of pan. 

Add egg mixture to pan and allow to cook for 1 minute.  

Lift edges of omelet with a spatula to allow uncooked egg mixture to flow underneath.  Allow to cook additional 2 to 3 minutes, until almost set.

Flip omelet over and top with bacon, peppers and cheese.  Allow to cook for 1 minute.

Carefully using spatula, roll omelet into thirds (French style) or fold omelet in half.

Serve immediately.