Bacon, Chive, & Cheese Omelet

Usually, I hate eggs - they make me feel queasy. Eating them in baked goods doesn't bother me, but just straight eggs can be trouble for me. And so I have no idea why, but I've been craving this particular omelet recently. I think it may have something to do with the recent increase in sunshine we've had here in Seattle. As well as the strong desire to go camping.

Camping always makes me think of omelets. When I was in Girl Scouts, we would make plastic bag omelets for breakfast. That's where you crack your eggs into the plastic bag, mush them around, add your cheese, bacon bits, chives, and whatever else - then seal and drop it into a pot of boiling water. Those were good memories.

Bacon, Chive, & Cheese Omelette


6 large eggs
5 pieces of bacon, cooked and crumbled into pieces
2 tbsp chives, chopped
1 cup manchego cheese, shredded
3 tbsp olive oil



In a small bowl, scramble the eggs together. 

In a large sauce pan, heat the 3 tbsp of olive oil on medium heat.

Once the pan has reached heat, gently pour the egg mixture in.

Allow to cook until the edges firm up, about 5 minutes.

Spread the cheese, chives, and bacon evenly on top of the cooking egg.

Allow to cook for 2 more minutes and then gently lift up one side of the egg and fold over on top of the other side.

Center the omelet in the pan and allow to cook until the bottom side has just begun to brown.

Carefully flip the omelet and allow to cook until this side has just begun to brown.

Remove from pan, cut in half, and serve!


Makes two servings.