Bacon Spinach Swiss Omelet
Instructions:
- The combination of ingredients in this bacon spinach Swiss omelet are really fabulous. This egg recipe is a great way to start your day!
- 1 1/2 teaspoons each of butter and peanut oil or vegetable oil
- 3 beaten eggs
- 1/4 cup cooked, crumbled bacon
- 1/2 cup blanched or steamed spinach (remove liquid before adding to omelet or cover and cook in microwave until wilted)
- 1-2 ounces of real Swiss cheese (1/4 - 1/2 cup)
- Salt and pepper to taste
- 1-2 dollops of sour cream
- Heat a 7-10 inch egg pan over moderate heat (the smaller the pan, the thicker the omelet)
- While the pan is heating, beat the eggs in a mixing bowl with a wire whip until blended but not frothy
- When the pan is hot enough to sizzle a drop of water, add the butter and oil
- When the butter stops foaming, whip the eggs a couple of times and pour into the pan
- Let the eggs sit until they begin to cook around the edges
- Lift the edges of the eggs with a rubber spatula and tip the pan to allow the liquid to run underneath
- Repeat this process until the top is thickening and very little liquid egg remains
- Add the bacon, Swiss cheese and blanched spinach across the bottom of the omelet and add salt and pepper, if desired
- Fold in half and slide onto plate If serving two, cut in half before sliding onto plates
- Garnish with a dollop of sour cream
- That\'s it! You have just created a masterpiece!