Breakfast is my favorite meal of the day. Both to eat and to make. The flavors are big, the ingredients are simple and you can use bacon as the main protein and not just to add flavor.
I love a lot of different breakfast meals like two eggs over-easy with scrapple and home fries and a pork roll egg and cheese sandwich, but my favorite breakfast food is omelets.
An omelets was one of the first things I learned how to cook when I was about 10 years old. I started out with just cheese, but know I fill them with all kinds of different things from peppers to taco meat.
Making an omelette sounds like a scary process to a lot of people. I even saw one episode of “The Barefoot Contessa” on the Food Network where Ina said she had never made an omelette in her life.
Well, I’m going to show you just how easy it is. I made one of my favorite breakfasts today, a bacon, mushroom and onion omelette. Here’s what you’re going to need.
- 3 Large Eggs
- About 4 oz. Mushrooms
- About a quarter of an onion
- 3-4 slices of bacon
To get started you need to dice the onions and slice up the mushrooms if you bought them whole.
Then, throw them into a pan with a little bit of butter over medium heat and cover. Stir them occasionally, making sure all the mushrooms are covered with a little bit of butter.
Next, slice your bacon and put it in a pan over medium-high heat, reducing to medium when it really starts to sizzle.
Once the bacon is brown and crispy, place it on a paper towel and set it aside.
Now it’s time for the eggs. Crack your eggs into a bowl whisk them with a fork until the whites and yolks are scrambled together.
Heat up a pan and throw in some butter to coat the surface. Once the butter starts to bubble, you pour in your eggs and let them cover the pan.
This is tha part that makes this so easy. When the eggs start to get a little firm on the bottom, you don’t have to worry about flipping a whole pan’s full of eggs over to cook what’s on top. All you have to do is use a spatula and push the edge of the egg towards the center of the pan and then tilt the pan so that the runny part of the egg fills in the newly exposed part of the hot pan.
Once all the egg is firm, you can put your bacon as well as your mushroom and onions on one side of the egg.
This is where you would add the cheese if you have any. Sadly, I did not.
Now for the tricky part. The flip. Not much explaining needed here I think. Just do what works. i just put my spatula under the empty side of the eggs and put it on top of the other side.
Don’t worry if it breaks, because even if it does, it’s still going to taste good. With a little practice it will be a breeze.