Spinach and Bacon Omelet With Cheddar Cheese
- luvlittlehearts
- Mar 5, 2016
- 1 min read
4 slices of bacon cut into bitesize pieces
1 tablespoon minced shallot
4 cups of baby spinach, chopped
Pepper a pinch
Salt to taste
4 large eggs
2 tablespoons unsalted butter
1/2 shredded cheddar cheese
Method: In a frying pan, fry the bacon over medium heat until crisp and golden. Transfer to paper towels to drain. Add oil to the pan and add shallots and cook over medium heat until softened. Add the chopped spinach and cook until tender. In a bowl, whisk together the eggs, salt, and a few grinds of pepper just until thoroughly blended. Do not overbeat. Melt butter in a pan and add half of the egg mixture and cook until the eggs have barely begun to set around the edges. Using a spatula, lift the cooked edges and gently push them towards the center, tilting the pan to allow the liquid egg on top to flow beneath. Cook for 30 seconds. When the eggs are almost completely set, but still slightly moist on the top, sprinkle half of the cheese over the omelet. Scatter cooked bacon and spinach over the cheese. Using the spatula, fold the uptopped half of the omelet over the filled half create a half-moon shape. Let the omelet cook for 30 seconds more, then slide it onto a serving plate. Serve hot!
Happy Cooking!
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