Bacon Garden Omelette

I love experiencing with omelettes. You can pretty much do whatever you want with them. You can add anything you like and try different combinations. 

Yes, I add a little bit of milk to my scrambled eggs. Even though every serious chef will tell you that this is a big no-no. I feel like it gives the eggs a fluffier texture. Also, using 3 eggs for one omelette, will create a pretty big omelette as shown in the picture.

For this omelette, I wanted to use the baby spring mix I had in the refrigerator. I also wanted to add the bacon into the omelette, instead of having it on the side.

If you are a veggie lover, feel free to subtract the bacon from this recipe. The cilantro adds plenty of flavor.

Bacon Garden Omelette
Prep: 10 min. ~ Cook: 20 min. ~ Total: 30 min. ~ Serves: 2

6 eggs
2 cups shredded cheese {any kind you like}
1 cup baby greens {I used spring mix}, chopped
1/2 cup onion, chopped
2 Tbsp cilantro, chopped
4 slices of cooked bacon, chopped
1 Tbsp butter
Salt and pepper

Heat a medium skillet on medium heat. Add butter.

Scramble eggs and pour into hot skillet. Sprinkle a dash of salt and pepper. Add cheese to cover entire egg mixture. Also add baby greens, onion, cilantro, and bacon to cover entire egg mixture {make sure all ingredients are distributed evenly over eggs}.

Cook until edges of the eggs are solid and no longer runny, about 5 min. Then, fold egg mixture in half, and cook about 5 minutes more or until omelette is cooked thoroughly. Repeat for second omelette.

Garnish with cilantro or baby greens.