Swiss Cheese Omelet with Bacon


  • 4 slices of bacon cut into 1 inch pieces
  • 2 tbs of butter
  • 8 eggs
  • 1 cup frozen peas, thawed
  • 1 cup of shredded Swiss cheese
  • dash of freshly grated nutmeg

This is a super simple omelet guaranteed to please.

  • In a oven proof saute pan, cook the bacon, stirring often until slightly crispy.
  • Drain on paper towels. Remove all but  2 tbs of bacon drippings from the pan.
  • Add some butter to the pan and reduce heat to medium low.
  • Pour the eggs and cook, lifting edges with spatula to let the uncooked eggs flow underneath until set but still moist on top.
  • Halfway through cooking sprinkle the peas over the eggs.
  • Remove from heat and scatter bacon in the center and sprinkle with cheese.
  • Place pan under broiler about 4 inches from heat and broil until cheese has melted.
  • Grate some fresh nutmeg over.
  • Cut in wedges and serve from the pan.

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