Omelet Lorraine

• Filling
• slices thick cooked bacon, crumbled2
• tablespoons grated swiss cheese3 tablespoons
• slice green onion (include some tender green tops)↗1
• Omelet
• large eggs↗3
• tablespoon water↗1 tablespoon
• teaspoon salt (or to taste)↗1⁄4 teaspoon

  (or to taste)

• dash ground nutmeg↗1
• dash cayenne pepper (or to taste)↗1

  (or to taste)

• teaspoon butter or 1 teaspoon margarine↗1 teaspoon
• Garnish
• parsley sprig

Step-by-step instructions

1. 1

   Make the filling: in a small bowl, combine bacon, cheese, and green onion.

2. 2

   Make the omelet: in a bowl, whisk the eggs, water, salt, nutmeg, and cayenne together.

3. 3

   Heat an 8-inch omelet pan over medium heat.

4. 4

   Add butter; swirl to coat bottom of pan.

5. 5

   When butter foams, pour in egg mixture all at once.

6. 6

   Let set until edges begin to cook, about 20 seconds.

7. 7

   With a spatula, gently lift edges of mixture and tip skillet to let the uncooked egg mixture flow underneath.

8. 8

   Continue to do this until the top is almost dry, 3-4 minutes.

9. 9

   Spoon filling over ½ of the omelet; fold the other side over to cover.

10. 10

    Let stand for a few seconds to let cheese melt.

11. 11

    Turn out onto a warmed plate; garnish with parsley and serve.