Crispy Bacon & Cheese Omelet
1 Piece of extra crispy bacon
¼ Cup shredded cheese
1 Teaspoon butter
Splash of water
Package of Bacon
Jar or can for bacon fat disposal
Part 1: Make the bacon
Preheat frying pan for a minute over medium heat. The secret to crispy bacon is to fry it until crisp in single layers and don’t pour out the bacon fat. The fat provides nice even heat to make all the bacon crunchy. Cook the bacon to the desired amount of crispness then place each piece on the paper towels to drain them.
If the bacon grease spatters too much or begins to smoke, turn the heat down a little.
When you’re finished, let the bacon fat cool, then pour it in a jar or can and dispose of as required by your campground.
Part 2: Make the bacon and cheese omelet
Crack two eggs into a bowl, add ½ teaspoon of water and whisk. Preheat small frying pan just under medium heat.
Coat the bottom of the pan in butter. Pour in the egg mixture. When the dark windows formed by the egg whites turn white or yellow – usually takes about two minutes — crumble the bacon onto one half of the omelet and add cheese to the other half. Cover the pan for 2-3 minutes.
When the egg is solid and the cheese is no longer runny, flip the cheese half over onto the bacon half. The omelet is ready to serve.