Four-Egg Omelet with Bacon and Green Onion

Before heading to Amelia Island in Florida for a beach vacation, I noticed there were a few items in the fridge in need of consumption. I’m not going to lie. I actually considered taking them with me as my lodging choice had a kitchen. Then I imagined what the guard at TSA would say if he opened my carry-on.

“Um, sir. Could you please explain to me why you have two green onion stalks, a half a pound of bacon and shredded cheese in your bag?”

Since my flight was not scheduled to depart until 2 pm, I figured a hearty four-egg omelet would do the trick on two fronts. First: Use up those green onions. Second: Fill me up enough to prevent a visit to Cinnabon at the airport from happening. Those sweet bombs of dough and frosting are hard to resist, but it was worth a shot.

And in case you were wondering, I decided to hold off on the Cinnabon this trip. I decided my sweet tooth could wait until I reached the beach.

Four-Egg Omelet with Bacon and Green Onion

4 eggs
1 Tbl. milk
4 slices of bacon, diced
1 green onion stalk, ends trimmed
1/2 cup shredded Italian blend cheese
1 Tbl. Sriracha, or more to taste
salt and pepper

Slice the green onions, both the white and green parts, on a diagonal. Divide the white and green in two separate piles. This does not need to be a perfect separation. I only recommend it because the green parts are prettier sprinkled on top.

Add the diced bacon to a non-stick, medium-sized sauté pan. Cook over medium heat until crispy. Scoop the bacon pieces with a slotted spoon onto a plate lined with paper towel.

Reserve two tablespoons of the bacon grease in the pan and discard the rest. In a small bowl, whisk the eggs and milk until well combined. Season the whisked eggs with salt and pepper to taste.

Over a medium to low heat, carefully pour the egg mixture into the pan. Wait 20 seconds and then slowly scrap the eggs mixture with a spatula to the center of the pan from all directions. Allow the liquid to recoat the pain. Wait 20 more seconds and repeat the scraping process.

Sprinkle the crispy bacon pieces and half of the green onions evenly over the egg mixture. I like it when the bacon and onions are cooked with the eggs.

Once the eggs are nearly cooked, flip the now disk of egg over in the pan. If you are confident in your flipping abilities, this can be done by a simple flick of your wrist. If not, a spatula will do just fine.

Sprinkle the shredded cheese evenly over the omelet. Turn off the heat and fold the omelet in half. The heat from the eggs will naturally melt the cheese.

Transfer the omelet to a plate. Squeeze the Sriracha across the top, and sprinkle the remaining cheese and green onions.

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