Omelet Lorraine

Love it as a quiche, love it as an omelet

• Ready In: 30 mins
• Serves: 1

Ingredients

• Filling

• 2  slices  thick  cooked bacon, crumbled
• 3  tablespoons  grated swiss cheese
• 1  slice green onion (include some tender green tops)

• Omelet

• 3  large eggs
• 1  tablespoon water
• 1⁄4 teaspoon salt (or to taste)
• 1  dash ground nutmeg
• 1  dash cayenne pepper (or to taste)
• 1  teaspoon butter or 1  teaspoon margarine

• Garnish

•  parsley sprig

Directions

1. Make the filling: in a small bowl, combine bacon, cheese, and green onion.
2. Make the omelet: in a bowl, whisk the eggs, water, salt, nutmeg, and cayenne together.
3. Heat an 8-inch omelet pan over medium heat.
4. Add butter; swirl to coat bottom of pan.
5. When butter foams, pour in egg mixture all at once.
6. Let set until edges begin to cook, about 20 seconds.
7. With a spatula, gently lift edges of mixture and tip skillet to let the uncooked egg mixture flow underneath.
8. Continue to do this until the top is almost dry, 3-4 minutes.
9. Spoon filling over ½ of the omelet; fold the other side over to cover.
10. Let stand for a few seconds to let cheese melt.
11. Turn out onto a warmed plate; garnish with parsley and serve.