Bacon & Caramelized Onion Omelet

🥘 Ingredients

• bacon
  8 oz
• balsamic vinegar
  5 tbsp
• butter
  3.5 tbsp
• cooking oil
  2.5 tsp
• creme fraiche
  4 tbsp
• dijon mustard
  4 tsp
• eggs
  8 unit
• grape tomatoes
  8 oz
• mixed greens
  4 oz
• olive oil
  2 tbsp
• pepper
• salt
• sourdough bread
  4 slice
• sugar
  1 tbsp
• white cheddar cheese
  1 c
• yellow onion
  2 unit

🍳 Cookware

• baking sheet
• large nonstick pan
• paper towel
• large bowl
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Halve, peel, and thinly slice yellow onion . Halve grape tomatoes . Place bacon on a baking sheet ; roast on top rack until crispy, ⏱️ 15 minutes to ⏱️ 20 minutes .

   yellow onion: 2 unit, grape tomatoes: 8 oz, bacon: 8 oz
2. 

   2

   Meanwhile, heat a large drizzle of cooking oil in a large nonstick pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, ⏱️ 8 minutes to ⏱️ 10 minutes . TIP: If onion starts to brown too quickly, lower heat and add a splash of water. Add sugar (1 tsp here; 2 tsp for 4 servings) and a splash of water; cook until onion has caramelized, ⏱️ 2 minutes to ⏱️ 3 minutes more. Stir in butter (1/2 TBSP here; 1 TBSP for 4 servings); season with salt and pepper . Turn off heat. Transfer to a plate lined with paper towel . Wash out pan.

   cooking oil: 2.5 tsp, sugar: 1 tbsp, butter: 3.5 tbsp, salt, pepper
3. 

   3

   While onion cooks, in a large bowl , whisk together dijon mustard , half of the balsamic vinegar , 1 TBSP of olive oil , and 1/2 tsp sugar (for 4 servings, use all the vinegar, 2 TBSP olive oil, and 1 tsp sugar). Taste and season with salt and pepper. Stir in tomatoes; set aside to marinate.

   dijon mustard: 4 tsp, balsamic vinegar: 5 tbsp, olive oil: 2 tbsp
4. 

   4

   In a medium bowl , whisk together creme fraiche and 2 TBSP water (4 TBSP for 4 servings) until mixture is smooth and has the consistency of heavy cream. TIP: If mixture is too thick, add a few more splashes of water. Whisk in eggs and 1/4 tsp salt (1/2 tsp for 4) until thoroughly combined and mixture is pale yellow, ⏱️ 1 minutes to ⏱️ 2 minutes .

   creme fraiche: 4 tbsp, eggs: 8 unit
5. 

   5

   Heat a small drizzle of oil and 1/2 TBSP butter in the pan used for onion over medium heat. Once butter begins to bubble, pour in egg mixture and cover pan with lid (or cover with a baking sheet!). (For 4 servings, use half the egg mixture.) Cook until omelet is just set and slightly puffed, ⏱️ 4 minutes to ⏱️ 7 minutes . TIP: Be sure to check the underside of your omelet often, it should be lightly golden when done! Add bacon, white cheddar cheese , and as much caramelized onion as you like to one side of omelet. (For 4, use half the bacon, half the cheese, and up to half the caramelized onion). Carefully fold opposite side of omelet over filling. Gently transfer omelet to a cutting board. (For 4, tent omelet with foil to keep warm; repeat to make second omelet.)

   white cheddar cheese: 1 c
6. 

   6

   Toast sourdough bread until golden brown. Spread with 1 TBSP butter (2 TBSP for 4 servings). Add mixed greens to bowl with marinated tomatoes; toss to combine. Cut omelet in half crosswise. Divide omelet, salad, and toast between plates. Serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness. Bacon is fully cooked when internal temperature reaches 145 degrees.

   sourdough bread: 4 slice, mixed greens: 4 oz