simplicity. the comfort of bacon with a touch of sophistication from parmesan cheese and italian seasoning. please do not add additional salt, it is not needed! i prepared this this morning to finish off a bottle of shredded parmesan cheese. each serving is a 3-egg omelet. the cooking time is long because i cook my bacon on low heat. but i can't stop you from cooking it your way, can i?
Ingredients
•bacon
•eggs
•italian seasoning
•fresh parmesan cheese
Nutrition / serving
Calories
432
Total fat
49% DV
Sugar
5% DV
Sodium
32% DV
Protein
62% DV
Sat. fat
61% DV
Carbs
0% DV
Method
1Cook 2 pieces of bacon on medium-low heat in 10-inch saute pan , until browned but not super crisp
2After first side has browned , turn over to brown other side
3The second side will take almost no time
4Place cooked bacon on paper-towel-lined plate , and blot top with paper towel
5When cool , crumble bacon and set aside
6Pour off all but 1 tablespoon of bacon grease
7With a fork , lightly beat eggs with italian seasoning
8Do not add salt
9I don't think pepper is needed , either
10Heat pan with remaining bacon grease to medium heat
11Then pour in egg batter
12
As egg sets , gently push egg batter from pan's side toward 2 inches from center with a spatula , and repeat on other side
13Let fluid egg batter fill exposed pan
14Again , as egg sets , begin 90 degrees from before , push egg batter from pan's side , etc
15The idea is to ensure that uncooked egg batter gets exposed to the heat
16Try not to end up with all of the egg piled in the center of the pan
17:wink:
18As top of egg starts to set , sprinkle crumbled bacon on one half of omelet
19Sprinkle parmesan cheese across entire top surface of omelet
20If bottom of omelet seems set , but top is not done , put a lid on the pan for about a minute to assist
21When top has set , turn off heat , turn bacon-less half over to cover bacon half
22With spatula , cut in half and serve half on one plate , and other half on another plate