Cheddar & Bacon Omelette

Rebeka Bergin Rebeka Bergin

    With a fork, whisk together the Eggs, Water and a pinch of Sea Salt & Black Pepper.

    Heat a non-stick frying pan on a medium heat for around 30 seconds, then add the Butter. Once the butter is bubbling and completely covers the pan, add the chopped Bacon and fry for around 3 minutes. Make sure the bacon is distributed evenly across the pan, then pour in the Eggs. Tilt the pan to make sure the eggs cover the whole surface.

    With a fork or spatula, gently push the cooked parts away from the edge of the pan, tilting the pan from side to side, allowing the uncooked parts of the egg to fill the empty spaces and reach the hot surface of the pan.

    When no liquid egg remains, sprinkle on the Cheddar. Once it’s melted, gently fold one side of the omelette over the other, then carefully slide it onto a plate.

Article ID,18370691129,Servings,1,Paper Link,https://paper.dropbox.com/doc/Cheddar-Bacon-Omelette--AbPYcMzs~EfmsuYq_jL0dQ0ZAg-5HiLednFsr4TRKMzu8WI1
Day,Breakfast
Calories,343,Macros
Fat,23g,208
Protein,31g,127
Carbohydrates,2g,8
Allergens,Nut-Free,Soy-Free,Gluten Free,Seafood-Free
Suitability,Fat-Loss,Gluten Free,Keto,Low-Carb

Ingredient,Amount,Style
Eggs,3
Butter,1 Teaspoon
Back Bacon ,2 Rashers,chopped
Cheddar,1 Tablespoon
Sea Salt & Black Pepper,A Pinch
Water,1 Tablespoon
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.