Bacon and Pepper Omelette

Step 1

Cook the 4 slices bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, then crumble once cool enough to handle.

Step 2

Drain most of the bacon fat, leaving about 1 tsp in the skillet. Add the 1 medium yellow bell pepper (diced) and cook over medium heat until softened, about 4-5 minutes. Remove from skillet and set aside.

Step 3

In a bowl, whisk the 4 large eggs with 0.25 tsp salt and 0.25 tsp black pepper until just combined and slightly frothy.

Step 4

Melt the 1 tbsp butter in the same skillet over medium-low heat. Pour in the eggs and let them set undisturbed for 1-2 minutes until the edges begin to firm.

Step 5

Using a spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges. Cook until the center is just set but still soft, about 2-3 minutes.

Step 6

Sprinkle the crumbled bacon, cooked bell pepper, and 0.5 cup shredded cheddar cheese over one half of the omelette. Fold the other half over the filling and cook for 1 minute until the cheese melts.

Step 7

Slide the omelette onto a plate, sprinkle with 1 tbsp chopped fresh chives, and serve hot.