Carrie Levin's Bacon, Tomato, Gruyere Omelette -

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Carrie Levin's Bacon, Tomato, Gruyere Omelette

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By Carrie Levin

Posted July 23rd, 2007

This article is reprinted with permission from The Good Enough to Eat Breakfast Cookbook, by Carrie Levin, (2001, Grand Central Publishing)

The Good Enough to Eat Breakfast Cookbook

Servings:	1
Author Notes:	We always called this a BLT from the time we opened the restaurant. I don't know why - it never had lettuce in it. 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!"
Ingredients:	2 teaspoons clarified butter 1 ounce (1 1/2 slices) of cooked bacon cut into 1/2 inch pieces 3 eggs 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 1/4 inch cubes
Instructions:	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!) de-pan the omelette, flipping it into a half circle on your warmed plate. The tomatoes will be sufficiently warmed being folded into the omelet at the end of the process and shouldn't be cooked so much as to hrefease their water. Water in the pan will cause sticking.