1 Servings 10 min Cook
2 Large Egg
0 Grams Goat Cheese
1 Strip Bacon
1 Tbsp chopped Onions
2 Sprig Dill
1 Dash Salt
1 Dash Pepper
You will need a bowl, a frying pan, a whisk (or a fork will do just fine), a knife and a wooden/silicone spatula.
Beat the eggs with a pinch of salt and pepper (or to taste).
Cut the bacon in small (as tiny as you want them, really) pieces, grate the cheese, mince the onion.
Instead of the onion one can choose to use chives (those will be chopped in larger pieces and added as late as possible in the process).
You can forgo the onion altogether, though it does give the omelette a very special flavor, even if the quantity is very small.
I also recommend using fresh dill (the dried one doesn't work quite as well) - 1 or 2 sprigs lightly chopped.
Place the pan over high heat and let it get a bit warmed up, but not too hot, them put the bacon in.
If there is some fat into the bacon it will be perfect for greasing the pan, such as no other grease is needed.
When the bacon starts sizzling pour the beaten eggs over them, moving the pan in such a way that the mixture covers the whole surface.
Turn down the heat so that the omelette doesn't cook too fast or even get burnt.
When the edges of the omelette start to slightly harden it's time to pour the cheese and onions over the eggs spreading them evenly over 3/4 of the omelette in a thin layer (not quite to the edges, as we will fold it and don't want it to leak out).
The cheese and onions will now melt and cook into the omelette.
When everything is almost hardened into the omelette it's time to add the dill and the chives, if you substituted the onion with them.
Now you can use the spatula to fold the omelette in half and let it cook a bit more on it's side, them turn it over, or even fold it again until the mixture of eggs have cooked properly (the omelette has hardened enough and holds together, but isn't burned on any side).
Works well with a few cherry tomatoes as a side dish.