Saturday, July 31, 2010
Swiss Omelet with EXTRA Crispy Bacon and Toast
Perfect omelets are easier then many people think. This is a fool proof way to make a perfect omelet every time.
Preheat oven to 325 degrees. Sauté red and green bell peppers, green onion and white onions. Start a separate, large non-stick pan on medium heat, once it is hot add equal parts butter and olive oil to coat pan. Add the scrambled eggs and let them set for 2 minutes. Then add the cooked veggies and top that with your favorite cheese and herbs (I chose swiss and cilantro). Place the whole pan in the oven and cook for about 7 minutes or until the top is firm. Remove from oven and let cool.
Extra Crispy bacon is literally the best thing since sliced bread. To get perfect bacon you need to get bakin. Use a large sheet pan lined with aluminum foil. Lay bacon on the tray close but not overlapping. Cook for about 30 minutes at 325 degrees, half way through blot the bacon to suck up the excess fat. Let sit for 10 minutes and blot again. Best Bacon Ever!
For the best timing you would start the bacon, then sauté the veggies. At fifteen minutes left for the bacon you start the omelet and finish it all about the same time
I also toasted a sandwich thin, buttered it and cut it into fours. I made it into a circle for fun...I guess. More likely it was for you guys. Enjoy!