If you are looking for a quick, easy and delicious omelet to make on busy weekday mornings or as part of a weekend brunch look no further than this
Three Cheese & Bacon Omelet. We all know that bacon makes everything better and who can go wrong with not just one type of gooey cheese, but three? If bacon and cheese are regular staples in your refrigerator, you'll love this recipe. (And so will the kids!)
It is always a treat when Granny makes breakfast. And I have to tell ya, she does breakfast right. The skillet comes out of the cupboard and there are omelets, bacon, the best hash browns I have ever eaten, and whatever fruit we have on hand that day. I'll tell you a secret to these hash browns - bacon grease! Now, don't use the whole can of it or you won't be too happy. Just a little. It adds flavor, and you were already making bacon, right?
A good breakfast with plenty of flavor and protein is necessary to keep you going strong, whether your day entails a long day in the field farming, running a race or working in the office. Starting the day hungry isn't productive. We are currently in the middle of harvest (hello mid-October!), which means farmers are spending most of their time in a tractor or combine to bring the crops in.
Hay season is long gone and
corn silage has already been chopped. The summer always goes too fast.
The tractor and grain cart (where corn and soybeans go after they are emptied from the combine) still at work long after the sun sets.
What does all of this mean for the non-farmer just trying to get to work and go about their day? There will be more traffic on the road than usual. That requires some patience from all of us - both farmers and non-farmers alike.
Here are some tips courtesy of a local sheriff's office for both farmers and motorists.
Looking for more breakfast ideas? Try this
Spinach & Tomato Veggie Omelet or
Cascade Scramble.
Let's get back to this fabulous omelet recipe, shall we?
Ingredients: (per omelet)
- Pepper jack cheese, shredded
- Colby jack cheese, shredded
- Your favorite feta cheese (I used tomato basil feta)
- 2 eggs
- 2 slices of cooked bacon, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions:
- If pepper jack and colby jack cheeses are not already shredded, shred them and set aside
- Cook bacon and set aside
- Scramble 2 eggs in a small mixing bowl
- Add a pinch of salt and pepper to the eggs and mix well
- Add olive oil to a small frying pan and heat on stove top
- Evenly distribute olive oil
- When pan is hot, add the eggs and evenly distribute across the pan
- When the omelet is more solid (not still runny), flip. If you can flip the omelet in the pan that is an option, or you can use a spatula.
- Mix the three cheeses together and add a layer to the omelet
- Chop bacon
- Add a layer of bacon on top of the cheeses
- Add more cheese
- Flip half of the omelet on top of the cheeses and bacon
- At this point, the eggs should be cooked. If it does not appear to be cooked (still very runny, doesn't look right, etc.), continue cooking
- Add some cheese and bacon on top of the omelet
- Enjoy!
