This is a scrumptious, quick and easy omelet that is made flat in a pan and baked in the oven. I love to make omelets this way as I think they cook so evenly. I’ve messed up more than one folded omelet cooked stovetop. I find the eggs don’t get quite done enough in the center for my liking. Besides, I think eggs are pretty served up this way, too! This delicious recipe is suitable for all phases of Atkins, Keto diets, Primal and Paleo. 🙂
6 thin (or 3 thick) slices bacon, diced large
2 oz. onion, diced (I used red onion)
4 large eggs
DIRECTIONS: Preheat oven to 350º. In a good non-stick skillet or wok, cook the bacon until nearly brown. Add the onion and saute until the bacon is fully browned and the onion is getting soft and also beginning to caramelize/brown. In a bowl, using a fork, beat the eggs well. Slowly pour the eggs over the bacon-onion mixture so as not to disturb the mixture much. Pop the pan into a 350> oven for 10-12 minutes or until eggs are just dry to the touch in the center. Try not to brown the top of the flat omelet, as that just overcooks the eggs making them dry and rubbery. Remove from oven. Place a large plate (larger than your pan in diameter) over the plate and lifting skillet with one hand and holding the plate over it with your other hand, flip is quickly. The grease from the bacon should allow it to drop right out of the pan. Cut into 3 wedges and serve.
NUTRITIONAL INFO: Makes 3 adult servings
231 cals, 19.4 g fat, 2.13 g carbs, 0.16 g fiber, 1.97 g NET CARBS, 11.8 g protein, 331 mg sodium