Reserve Series
Cheddar Veggie Omelet
Prep Time: 10 MIN | Cook Time: 10 MIN | Servings: 1
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Prep Time
10 MIN
Cook Time
10 MIN
Servings
1
Ingredients
- 2 Eggs
- 1/8 tsp. Salt and pepper
- Pinch red pepper flakes (optional)
- 1 Tbsp. Water
- ½ Tbsp. Unsalted butter divided
- 1 Tbsp. Chopped shallot
- 1 Garlic clove minced
- 1 Tbsp. thinly sliced basil
- ¼ cup Sargentop® Reserve Series™ Aged Cheddar Cheese, plus more for garnish
- 1 cup Diced grape tomatoes
- 2 Bacon slices, diced
- 1/2 tsp. Chives thinly sliced
Directions
- Heat a 10 inch nonstick skillet over medium heat. Melt half the butter and add the garlic & shallots. Lightly sautee until fragrant. Set aside.
- Beat the eggs until well blended, add salt, pepper, pepper flakes & water and combine well.
- Reheat skillet over medium heat. Melt remaining butter and coat the bottom of the pan. Pour in egg mixture and allow the edges to just set. Using a rubber spatula gently push the cooked eggs to the center allowing the uncooked eggs to flow to the edges, tilting the pan if necessary. When the bottom is just set and a little liquid remains on the top, place garlic & shallots, basil, cheese tomatoes and bacon on one half of egg mixture. Using a spatula and a good shake of the pan, gently loosen eggs from skillet and fold in half over the filling.
- Slide onto plate and garnish with fresh chives and more cheddar cheese.
