Fluffy Double Cheese Omelet With Bacon

The egg whites are beaten separately and folded in, making this omelet recipe fluffier than most.

Ingredients:

• 6 slices bacon
• 1/4 cup finely chopped onion
• 5 eggs, separated
• dash Tabasco sauce
• 1/4 teaspoon ground paprika
• 3 tablespoons all-purpose flour
• 1 1/4 cups milk
• 4 ounces shredded Swiss cheese
• 1/4 teaspoon salt
• 4 ounces shredded Cheddar cheese
• fresh minced parsley or chives, optional

Preparation:

In a large non-stick skillet over medium heat, cook bacon until crisp. Drain on paper towels then crumble and set aside. In 2 tablespoons of the bacon drippings, saute onion over low heat until tender. Remove from heat. In a mixing bowl, combine egg yolks, Tabasco, paprika, flour, and milk; beat until smooth. Add the shredded Swiss cheese. In another bowl, beat egg whites with the salt until stiff but not dry; fold into cheese mixture. Heat the same skillet with onion over medium-low heat. If an electric skillet is used, 250°. Pour egg mixture over onion; cover and cook for 12 to 15 minutes, or until almost set. Top with Cheddar cheese and the crumbled bacon. Cover and cook for 5 minutes longer, or until omelet is set and cheese is melted. Sprinkle with chopped parsley or chives, if desired.
Serves 6.

More Omelets and Related Egg Recipes
Western Omelet with Ham
Country Omelet
Farmers Breakfast Skillet
Western Ham and Egg Casserole
Deluxe Scrambled Eggs
Brunch Casserole with Ham and Asparagus
Ham and Egg Breakfast Casserole
Bacon and Egg Breakfast Casserole
Fiesta Breakfast Casserole
Creamy Scrambled Eggs
Mexican Scrambled Eggs
Eva's Scrambled Eggs

Egg Recipes & Breakfast Casseroles
Hard-Cooked Egg Recipes
Cheese Recipes
Main Dish Casseroles

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter