Open Faced Omlette


Ok, so we are putting out recipes that are pretty easy and practical, recipes anyone can make. We here at Revenge of the Calories want to build your arsenal of easy, good, and healthy recipes.

One of the recipes you need to have in your hip pocket is an omelet.  When making omelets, only use the freshest ingredients: fresh tomatoes, cage free organic eggs, turkey bacon, and the best cheese (Tillamook Extra Sharp Cheddar Cheese).


What you need

  • 3 Strips of Turkey Bacon
  • 1/2 Cup of grated Cheddar Cheese
  • 2 Tablespoons Olive Oil (there is also a calorie-free Olive Oil spray out there!)
  • 1 Tomato
  • 6 Eggs
  • 1/4 cup of milk

How to make it

1. Cook the bacon: You always want to start with the bacon here. Why? Because all of the little bits and cooked remnants are great additives to the eggs, adding flavor and texture to your omelet. However, if you are using regular pig bacon, be sure to wipe out the majority of the grease with a thick wad of paper towels after the bacon is cooked and before you add the eggs. Let the grease cool for a few minutes before you attempt to wipe it out, and keep the paper towel away from the oven/stove top to avoid injuring while wiping out the pan.  And really consider using turkey bacon here, but only the best.  Really good turkey bacon is amazing for two reasons – first, it is a healthier choice, and  second, it can taste almost identical to regular bacon.  Cook the bacon in a skillet over medium-high heat until it is crispy and beginning to brown (about 5-8 mins, depending on your stove), but be careful to not overcook the bacon. You can always throw it back on the skillet to cook more, but you can’t take the burn out of bacon once it gets in there. Flip the bacon strips and cook the other side until crispy (3-5 mins).

2. While the bacon is cooking, whisk the eggs in a medium-sized bowl until fully combined (about 2 minutes of continual whisking). Slowly add milk to the eggs while whisking. Set combined eggs to the side.

3. Once you flip the bacon, dice tomato into 1/4 inch chunks.  You can core and de-seed if you want, or just remove the interior stem. Set diced bacon to the side.  Also, grate Cheddar cheese.

4. Once the bacon is done, set on a prepared plate with paper towels laid on the plate to absorb any remaining grease.  If using turkey bacon, add 2 Tablespoons of Olive Oil to prepare the pan. Heat for 1 minute over medium, or until Olive Oil shimmers, spreads quickly over the pan, and begins to smoke slightly. If using pig bacon, follow the process above to eliminate grease, and add 1/2 to 1 Tablespoon of Olive Oil.

5. Make sure you lower the temperature of the pan to medium heat. Add the combined egg mixture to pan. Use a hardened pan-safe spatula to scrape down the edges of the pan and make sure the mixture cooks evenly.  Continue to scrape and swirl excess uncooked eggs onto the bottom cooking-surface of the pan.  Use a spatula to ensure the egg mixture doesn’t stick to the surface; add additional Oil if needed.

6. You now have 2 options to make sure the eggs are good thoroughly. First option is to  flip the omelet (with a spatula or with a quick wrist-jerk). If you are a novice in the kitchen, consider using the second option. Second option is to cover the mixture with a lid, lower the temperature, and cook for 2-4 mins, adding 2 Tablespoons of water to help steam the eggs.

7. Once the egg is almost ready, add bacon (chopped), tomatoes, cheese, and salt and pepper to taste.  It sounds complicated, but this is a really easy and great recipe.  It is fast and good for a healthy morning breakfast.

Enjoy, and as always, leave your comments, ideas, and suggestions.  Carissa and I have been eating all vegetables, fruit, and nuts for the month of September, so we will be posting some good ideas soon on how to eat great food and healthy food.


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