Bacon-Tomato-Gruyere Omelet

Bacon-tomato-gruyere Omelet Recipe

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Vicki Butts (lazyme)


From "The Good Enough to Eat Breakfast Cookbook" by Carrie Levin. This sounds good, but I'd probably add a few herbs to it too.


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10 Min
10 Min
Stove Top


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2 tsp
clarified butter
1 oz
cooked bacon (1 1/2 slices), cut into 1/2-inch pieces
1 oz
grated gruyere cheese (1/4 cup), don't pack it down
1 oz
plum tomato (1/2 small tomato), seeded, cut into 1/4-inch cubes

How to Make Bacon-Tomato-Gruyere Omelet


  • 1After the butter is good and hot in the pan, scatter in the bacon.

    Shake the pan once to make sure the bacon is not sticking.

    Now pour in the beaten eggs.

    Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs.

    Pull a couple more times to cook to desired doneness.

    Scatter in the tomato pieces, avoiding the edge of the pan.
  • 2Immediately (almost!) depan the omelette, flipping it into a half circle on your warmed plate.

    The tomatoes will be sufficiently warmed being folded into the omelet at the end of the process and shouldn't be cooked so much as to release their water. Water in the pan will cause sticking.

Printable Recipe Card

About Bacon-Tomato-Gruyere Omelet

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy

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