1 Pound Bacon (you need 3 or 4 bacon slices for the omelet)
1/3 Cup shredded fiesta blend shredded cheese (or the cheese of your choice)
1 Teaspoon butter
Take the bacon out of your refrigerator and let it warm to room temperature for 10 minutes. (If it’s frozen, make sure it’s fully defrosted.) Preheat frying pan over medium heat. Place strips of bacon in the pan in a single layer. Fry the bacon, turning it frequently. Do not drain off the bacon grease, it is the secret to crispy bacon. Cook the bacon strips in it. Remove the bacon strips as they brown and drain the grease off them by placing them on a paper towel placed on a plate. Turn down the temperature a little if the bacon grease begins to smoke or splatter too much. Use stove fan and never leave frying bacon unattended. Each piece should take 5-10 minutes to become crispy browned. Set aside four pieces for the omelet.
Crack eggs into bowl. Whisk in 1 teaspoon of water. Break the bacon into small pieces.
Preheat frying pan over just under medium heat. Coat the pan with the teaspoon of butter. Pour in egg mixture. Cook the egg mixture until the clear egg white windows turn white or yellow at the bottom. This means the egg mixture has cooked on the bottom, forming a base that will support the cheese and bacon. Takes 1-to-2 minutes.
Spread the cheese over half of the omelet mixture. Cover the pan and let the egg mixture cook for 2-3 minutes. When the cheese is melted on one half and the egg mixture is cooked through — not wet — spread the bacon on the cheese. Then use your spatula to flip the egg mixture side over onto the bacon and cheese side.
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