*Thank you to Arla Dofino for sponsoring today's post! Don't forget to grab a $1.00 off coupon for your next purchase!
I don't like eggs at all, but my husband loves them—he goes through more than a dozen a week all by himself. He's always trying to weasel his way onto my blog so I thought I'd have him share his omelet technique.
According to him, omelets are super easy as long as you know a few tricks. Normally he doesn't add meat to his omelets because 2-3 eggs plus cheese is plenty of protein, but when we have gouda in the house it's hard for him to resist paring it with bacon. The combination of the two are amazing and add a fantastic smoky flavor, especially with a high quality gouda like this Dofino Reserve.
- 2 Large Eggs + 1 yolk
- 1 Tbsp Heavy Whipping Cream
- 1/2 Cup Shredded Arla Dofino Reserve Gouda + Extra Shavings for Topping
- Red Bell Pepper
- Bacon—1 Thick Cut Slice
- Butter for Cooking
- Sauté vegetables in butter over medium heat, adding bacon about half way through the process. Mix in shredded cheese just before placing on omelet.
- Combine eggs plus yolk and heavy cream in bowl. Mix with wire whisk just until mixture becomes frothy.
- Warm omelet pan (crepe pan pictured) to medium-low heat and coat with butter (one pad).
- Add egg mixture, increase heat to medium, and cook until top side starts to firm but has a sheen to it (3-5 min). Then remove from heat but leave in pan until the sheen on the top dulls but still jiggles slightly (1-2 min).
- Slide omelet onto plate—use spatula if needed but omelet should slide off easily unless you've allowed eggs to cool to much.
- Place vegetable, bacon, and cheese mixture on open omelet and fold each side over.
- Season with salt, pepper, and oregano to taste
- Top with 1 pad of butter and extra cheese shavings
- Serve hot.