Bacon and Cheese Omelette
I adore bacon. It can go from breakfast, to lunch, to dinner.
Recipe from Smithfield
4 slices Smithfield Naturally Hickory Smoked Bacon
4 large eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon butter
1/4 cup shredded cheddar cheese
In a small bowl, combine eggs, salt, and pepper; beat with fork. In a 10-inch nonstick skillet, melt butter over medium heat, rotating pan to coat bottom. Add egg mixture. As eggs start to set, gently lift edges with a spatula, and tilt pan so uncooked portion flows underneath. Sprinkle cheese and bacon evenly onto omelet.
Take pan and let half of the omelet land on the plate and then flip to fold in half. Serve immediately.
A side of fruit or breakfast potatoes.
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