Recipe from The Good Enough to Eat® Breakfast Cookbook
by Carrie Levin and William Perley.
Recipes used with permission from TWBookmark.com.
Recipes © 2001 by © 2001 by Carrie Levin.
We always called this a BLT from the time we opened the restaurant. I don't know why - it never had lettuce in it.
2 teaspoons clarified butter
1 ounce (1 ½ slices) of cooked bacon cut into ½-inch pieces
1 ounce (1/4 cup) grated Gruyere cheese (don't pack it down!)
1 ounce (1/2 of a small) plum tomato, seeded and cut into ¼-inch cubes
After the butter is good and hot in the pan, scatter in the bacon. Shake the pan once to make sure the bacon is not sticking. Now pour in the beaten eggs. Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs. Pull a couple more times to cook to desired doneness.
Scatter in the tomato pieces, avoiding the edge of the pan. Immediately (almost!) depan the omelette, flipping it into a half circle on your warmed plate. The tomatoes will be sufficiently warmed be being folded into the omelette at the end of the process and shouldn't be cooked so much as to release their water. Water in the pan will cause sticking.
Note: One day I remarked to Keith, a chef who had been with me for many years, that I always seem to be putting cheese in my omelettes. He said, "An omelette without cheese is a day without sunshine!"