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Cooking Pointers
- Use a non-stick skillet to prevent the eggs from sticking and to make flipping easier.
- Cook vegetables slightly before adding eggs to ensure they are tender and flavorful.
- Avoid overcooking the eggs; remove from heat when they are just set to keep the omelet soft and creamy.
Ingredients 0/10
Why This Recipe Is So Easy To Love
Step 1
Cook the bacon in a skillet over medium-high heat, turning it now and then until it’s nicely browned, which should take about 10 minutes. Once it’s cooked, drain the bacon on some paper towels, let it cool, and then crumble it into bite-sized pieces.
Step 2
Get your oven broiler ready and position the rack about 6 inches from the heat. In a bowl, whisk together the eggs and milk until the mixture is smooth and well combined.
Step 3
Heat a little vegetable oil in a nonstick pan over medium heat, then pour in the eggs. Give the pan a gentle swirl so the eggs spread out evenly. Cook until the edges start to set but the middle is still a bit soft, about 1 to 2 minutes.
Step 4
Carefully flip the omelet and cook the other side for another minute. Then, transfer it to a broiler-safe baking sheet. Sprinkle the crumbled bacon, diced tomato, turkey slices, and shredded Monterey Jack cheese over one half of the omelet.
Step 5
Fold the omelet over to cover the fillings, then pop it under the broiler just until the cheese melts and bubbles—this should take about 2 minutes. Finally, slide the omelet onto a plate, arrange some fresh tomato slices on top, drizzle with hollandaise sauce, and finish with a sprinkle of parsley. Enjoy!
