Aged Cheddar and Apple Omelet with Crisp Spicy Bacon
Aged Cheddar and Apple Omelet with Crisp Spicy Bacon
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  • 6 slices bacon
  • 1 teaspoon (5 ml) Dijon mustard
  • 2 teaspoons (10 ml) maple syrup
  • 1 pinch Cayenne pepper
  • Pepper
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • Line a baking sheet with parchment paper. Spread the bacon slices on the sheet.
  • In a small bowl, stir together the mustard, maple syrup and cayenne pepper. Lightly brush the bacon with the mustard mixture. Season with pepper.
  • Bake for 20 minutes or until the bacon is crisp. Remove from the pan and drain on paper towels. Keep warm.
  • In a skillet, brown the apples for 3 to 4 minutes in 15 ml (1 tablespoon) of butter. Set aside.
  • Split the remaining butter between two 15 to 18-cm (6 to 7-inch) hot non-stick pans. Pour half the eggs into each pan. Cook over medium heat, breaking the bottom of the omelet with a spatula to facilitate cooking. Season with salt and pepper. When the edges of the omelet - and not the centre - are almost cooked, sprinkle with the cheese. Add the apples on one half of each omelet, then the nuts. With a spatula, fold the other side of each omelet over the filling and slide onto a plate. Garnish with chives and serve with crisp spicy bacon.
  • Description
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