All-in Omelets with Turkey Bacon
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© Paden Reich
I grew up a cereal girl. Eggs were for the weekends. I’ve changed, as you can tell, but this all-in omelet is a favorite of mine for weekend mornings when Tom and I wake up super hungry or feel like brunch. I also like that I can empty the fridge into this omelet. When my veggies have only a day or two left, they go into this dish. Sometimes I chop them the night before and get my prep done, making this even quicker in the morning so I get more time with my crossword puzzle. Omelets need attention as they cook; it’s all about pulling the edges off the side of the pan and making sure the egg cooks without overcooking. I build my omelet slowly and then spread the ingredients evenly. If you want to fancy it up, serve with a few avocado slices on the side. This dish is a winner, and you’ll feel like one, too.
1. Preheat the oven to 400°F. Place the turkey bacon in a single layer on an aluminum foil-lined rimmed baking sheet. Bake until crispy, about 15 minutes. Cool for 10 minutes; crumble and set aside.
2. Whisk together the eggs, water, salt, and pepper in a bowl. Set aside.
3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add the tomatoes and mushrooms; cook, stirring occasionally, until the tomatoes have burst and the mushrooms are browned, about 8 minutes. Add the zucchini and garlic; cook, stirring often, until tender, about 4 minutes. Transfer the mixture to a bowl. Fold in the crumbled bacon and parsley. Wipe the skillet clean.
4. Heat 1 1/2 teaspoons of the oil in the skillet over medium-high. Add half of the egg mixture, tilting the skillet to spread evenly. Cook until the edges begin to set, about 1 minute. Using a rubber spatula, lift the edges of the omelet while tilting the skillet to allow the uncooked egg mixture to drip to the bottom of the skillet. Cook just until the center is set, about 1 minute. Sprinkle half of the tomato mixture over the omelet. Run the spatula around the edges of the omelet to loosen it from the skillet; fold the omelet in half to cover the filling.
5. Transfer the omelet to a plate; cover loosely with foil to keep warm. Repeat the process with the remaining oil, egg mixture, and tomato mixture.
6. Sprinkle the omelets with some parsley; serve immediately.
Make the filling the night before for quicker omelets in the morning.
6 turkey bacon slices
8 large eggs
2 tablespoons water
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup cherry tomatoes
4 ounces sliced cremini mushrooms
1 cup chopped zucchini
1 garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley, plus more for serving
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