Bacon & Caramelized Onion Omelet

Name: Bacon & Caramelized Onion Omelet with Sourdough Toast, Mixed Greens Salad & Dijon Vinaigrette
Yield: 2 servings
Cuisine: French
Ingredients: 1 Onion; 4 oz Tomato; 4 oz Bacon; 2 tsp Dijon Mustard; 5 tsp Balsamic Vinegar; 2 tbsp Crème Fraîche; 4 Egg; 1/2 cup Cheddar Cheese; 2 slice Bread; 2 oz Mixed Greens; Salt; Black Pepper; 2 1/2 tsp Cooking Oil; 1/2 tbsp Granulated Sugar; 1 tbsp Olive Oil; 2 tbsp Butter

with Sourdough Toast, Mixed Greens Salad & Dijon Vinaigrette

By Recipe0 System

One bite of this egg-squisite omelet, and you’ll fall in love with eggs all over again! First, you’ll roast bacon until crispy. Then, you’ll caramelize onion until perfectly jammy. Now comes the big moment—and it’s not as tricky as you might think: Just add eggs beaten with crème fraîche to the bubbly butter in your pan, cover with a lid, and voila! In 5 minutes, a fluffy omelet is ready to fold over a hearty filling of bacon, cheddar, and those sweet, sweet onions. Crisp, buttered sourdough toast and a refreshing mixed green salad tossed with marinated tomatoes round out this elegant brunch-inspired meal.

French

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
4 oz Tomato
4 oz Bacon
2 tsp Dijon Mustard
5 tsp Balsamic Vinegar
2 tbsp Crème Fraîche
4 Egg
1/2 cup Cheddar Cheese
2 slice Bread
2 oz Mixed Greens
Salt
Black Pepper
2 1/2 tsp Cooking Oil
1/2 tbsp Granulated Sugar
1 tbsp Olive Oil
2 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve, peel, and thinly slice onion. Halve grape tomatoes.

Place bacon* on a baking sheet; roast on top rack until crispy, 15-20 minutes.
2

Meanwhile, heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: If onion starts to brown too quickly, lower heat and add a splash of water.

Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onion has caramelized, 2-3 minutes more. Stir in ½ TBSP butter (1 TBSP for 4); season with salt and pepper.

Turn off heat. Transfer to a paper-towel-lined plate. Wash out pan.
3

While onion cooks, in a large bowl, whisk together mustard, half the vinegar, 1 TBSP olive oil, and ½ tsp sugar (for 4 servings, use all the vinegar, 2 TBSP olive oil, and 1 tsp sugar). Taste and season with salt and pepper.

Stir in tomatoes; set aside to marinate.
4

In a medium bowl, whisk together crème fraîche and 2 TBSP water (4 TBSP for 4 servings) until mixture is smooth and has the consistency of heavy cream. TIP: If mixture is too thick, add a few more splashes of water.

Whisk in eggs* and ¼ tsp salt (½ tsp for 4) until thoroughly combined and mixture is pale yellow, 1-2 minutes.
5

Heat a small drizzle of oil and ½ TBSP butter in pan used for onion over medium heat. Once butter begins to bubble, pour in egg mixture and cover pan with lid (or cover with a baking sheet!). (For 4 servings, use half the egg mixture.) Cook until omelet is just set and slightly puffed, 4-7 minutes. TIP: Be sure to check the underside of your omelet often—it should be lightly golden when done!

Add bacon, cheese, and as much caramelized onion as you like to one side of omelet. (For 4, use half the bacon, half the cheese, and up to half the caramelized onion). Carefully fold opposite side of omelet over filling.

Gently transfer omelet to a cutting board. (For 4, tent omelet with foil to keep warm; repeat to make second omelet.)
6

Toast bread until golden brown. Spread with 1 TBSP butter (2 TBSP for 4 servings).

Add mixed greens to bowl with marinated tomatoes; toss to combine.

Cut omelet in half crosswise.

Divide omelet, salad, and toast between plates. Serve.

Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.

Bacon is fully cooked when internal temperature reaches 145°.

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