Omelet Lorraine

READY IN: 30mins




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