Omelet in a Hole
INGREDIENTS
·
6
pieces sandwich bread (square shape)
·
1
red bell pepper (diced)
·
1
green bell pepper (diced)
·
8
strips of bacon (cut into bite sized pieces)
·
½
onion (diced (about ¼ cup))
·
2
tablespoons butter
·
6
eggs
·
Salt
and pepper ( to taste)
·
1
cup white cheddar cheese (shredded, divided)
·
Extra
butter for cooking the omelet
INSTRUCTIONS
1.
Take
each slice of bread and using a knife cut out the center part of the bread
leaving an outline around the bread crust. Save the piece you cut out for later
use.
2.
In
a large nonstick skillet place the butter and melt it over medium-high heat.
3.
Add
the peppers, onions and bacon and cook stirring frequently until the bacon is
fully cooked and vegetables are to your desired tenderness. Once done remove to
a bowl and set aside.
4.
Empty
out the extra grease and wipe the skillet clean. Be careful as it might still
be hot.
5.
In
a medium bowl whisk the eggs together with the salt and pepper and ½ cup
cheese.
6.
Depending
on the size of your bread and your skillet you can work on 1-2 pieces at a
time. Over medium heat place a small pat of butter and place bread into the
nonstick skillet.
7.
Spoon
some pepper, onion and bacon mixture into the middle of the bread and spread it
around crust to crust (About 1/3 cup if you want to measure)
8.
Next
pour some of the egg mixture into the center until it fills the bread. (About
1/3 cup if you want to measure)
9.
Sprinkle
a little bit of cheese over the omelet mixture.
10.
Next
carefully put the cut out square piece of bread back into the hole and push it
down slightly.
11.
Cook
for 1-2 minutes. Then carefully using a spatula and your hand on top of the
bread to keep the middle piece of bread in place, flip the bread over. Cook the
other side 1-2 minutes.
12.
You
may need to add a little butter to the skillet before cooking the next batch.
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