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Bacon-Tomato-Gruyere Omelet

Source of Recipe


From "Carrie Levin's Breakfast Cookbook"






List of Ingredients



• 2 tsp clarified butter
  
• 1 oz. (1-1/2 slices) of cooked bacon, cut into 1/2-inch pieces
  
• 3 eggs, beaten
  
• 1/4 cup grated Gruyere cheese
  
• 1/2 of a small plum tomato, seeded and cut into 1/4-inch cubes
  






Instructions



1. After the butter is good and hot in the pan, scatter in the bacon. Shake the pan once to make sure the bacon is not sticking. Now pour in the beaten eggs. Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs. Pull a couple of more times to cook to desired doneness.
   
   
2. Scatter in the tomato pieces, avoiding the edge of the pan. Immediately (almost!) de-pan the omelet, flipping it into a half circle on your warmed plate.
   
   (The tomatoes will be sufficiently warmed by being folded into the omelet at the end of the process and shouldn't be cooked so much as to release their water. Water in the pan will cause sticking.)