Description
We love making these thin stuffed omelettes because they're fast, versatile, and delicious. We cook a thin sheet of eggs, stuff it like a tortilla, then fold it over on itself to make the perfect omelette filled with our favorite ingredients.
Ingredients
Scale
2 slices bacon, cut into small squares
2 baby bella mushrooms, diced
1/4 medium sweet onion, diced
1 small bell pepper, diced
2 eggs
2 tablespoons half-and-half (see note 1)
1/2 cup shredded white cheddar or mozzarella cheese (see note 2)
Salt and pepper, to taste
Instructions
- Add the bacon to a large pan over medium heat and let it cook until slightly browned, about 5 minutes.
- Add the onions and peppers, and cook, stirring frequently, until fragrant, about 2-3 minutes. Add the mushrooms and cook for another 1-2 minutes, then transfer the contents of the pan to a bowl and set aside.
- Add the eggs and half and half to a mixing bowl and whisk until combined and smooth.
- Return the pan to the heat and add enough oil to cover the entire pan. Add the egg mixture and quickly swish it around so there's a thin layer across the entire pan. Season with salt and pepper.
- Sprinkle the shredded cheese and the cooked filling down the middle of the pan. Flip each side of the egg over the filling, creating a burrito shape.
- Enjoy! We top our omelettes with chopped chives, shaved parmesan cheese, and hot sauce.
Notes
- Half-and-half can be substituted with milk, heavy cream, or dairy-free milks (but the omelette will be creamiest with half-and-half or cream).
- We usually use whatever cheese we have sitting in our refrigerator. White cheddar and mozzarella are two of our favorites, but any cheese works. American cheese is also oddly delicious.
- Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
Nutrition
- Serving Size: 1 omelette
- Calories: 719
- Sugar: 10.6 g
- Sodium: 984.7 mg
- Fat: 54.5 g
- Carbohydrates: 18.5 g
- Protein: 37.9 g
- Cholesterol: 475.8 mg