.0 Chef Gary - Omelet Recipes Cooking at the farm with Chef Gary

Worlds Greatest Omelet

>Everybody loves a good omelet and they are really not difficult to make. This method makes the fluffiest greatest omelet you will ever have. The only problem is you will never be satisfied with a restaurant omelet again. My favorite omelet is this shrimp and bacon, but your favorite ingredients will be good too.

Servings: 2     Prep time: 20 min     Cooking time: 15 min
Utensils: Non-stick frying pan with lid

2 slices pepper bacon - diced
2 green onions - diced
¼ red pepper - diced
4 eggs - beaten with 4 tsp water
sea salt
fresh ground pepper to taste
6 med cooked shrimp - cut into 3 pieces each
1 roma tomato - diced
½ cup shredded cheddar cheese


Sauté bacon, remove and leave a some of the drippings. Sauté the onions and peppers until softened. Cut up shrimp and tomato. Beat eggs, water, salt and pepper. Pour eggs into hot skillet, pull to center with spatula a few times. Place all the ingredients on one half of the omelet, put the lid on the omelet and turn heat to low. Let sit about 4 min until the liquid sets. Try not to remove the lid. Fold omelet in half, cut in half with spatula and slide each half onto a plate. Serve with your choice of lettuce, tomato, olives, salsa, sour cream or a side of fresh fruit, and a multi-grain toast.

Alternative Recipe Ideas

  • Add a few red pepper flakes or chopped jalapeñoes.
  • Fresh tomatoes, fresh basil and mozzarella.
  • Hamburger and broccoli.
  • Bacon, tomato and mushroom.
  • Sausage and onion.
  • Ham, green peppers and onion.
  • Fresh spinach, onion, mushrooms and ham.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm