Bacon and Onion Omelet

Directions

Directions:

1. Cut bacon into small pieces. Fry in a small skillet until crisp. Add onion and sauté until translucent. Pour off fat. 2. Melt 1 teaspoon of the butter in an 8-inch nonstick skillet over medium high heat. 3. Whisk eggs, cream, salt and pepper in a medium bowl. Pour in to pan and tilt the pan so that the egg spreads to the edge of the pan. 4. Cook over low flame until the eggs begin to set. Tilt pan so uncooked egg runs to side. Loosen eggs from the side of the pan. 5. Carefully place bacon and onion mixture in center of eggs. Add cheese if you would like and fold outer edges in to the center. 6. Slide omelet out of the pan and serve.

Ingredients

• 2 tablespoons butter
• 4 eggs
• 1-tablespoon heavy cream
• ½ teaspoon seasoned salt
• Cracked pepper to taste
• 9 strips of bacon
• ¼ cup diced onion

Parsed from recipe text (no separate ingredient records).