1. Fry bacon in a med-sized non-stick skillet till crisp. Remove bacon to drain on paper towel. Remove any rendered bacon fat in excess of 3 tablespoons When bacon has cooled, crumble into sml pieces & set aside. (NOTE: I’ve not had Danish bacon, but it is sold canned, is lean & well-flavored. The recipe says to reserve all bacon fat in the skillet if using Danish bacon, but I amended that to allow for using most US types of bacon.). 2. Beat eggs w/milk, flour, salt & chives. Reheat bacon fat & pour egg mixture into it. 3. When the omelet begins to set, sprinkle the crumbled bacon on the top & lift cooked omelet edges w/a fork so the uncooked portion runs underneath. Cont cooking till the eggs are set & the edges golden brown. Fold the omelet & serve hot, cutting the omelet in half to serve 2 hearty appetites or 3 wedges for less hearty appetites. 4. For a firmer omelet, turn out onto a plate& return the omelet to the skillet, uncooked side down. Brown lightly & serve. 5. NOTE: Not a part of the recipe, but I like cream cheese w/this & add a smear of it to half the omelet b4 I fold it over. ---------------------------------------------------------------------------
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