Bacon and Cheddar Omelette for Six
Kids can help with several steps of the cooking process. They can break the eggs, cracking each one into a small bowl and removing any shells before transferring the eggs to a larger bowl. Then they can whisk the eggs with the water. Children can grate the cheese and, after an adult fries the bacon, crumble it with their hands. Under adult supervision, kids can stir the eggs as they cook.
- 12 eggs
- 1/3 cup water
- 3 Tbs. unsalted butter
- 4 green onions, thinly sliced diagonally
- 1 or 2 pinches of salt
- 1 cup grated cheddar cheese
- 8 oz. bacon, cooked until crispy and roughly
In a large nonstick fry pan over medium heat, melt 1 Tbs. of the butter. Add the green onions and sauté until soft, 2 to 3 minutes. Transfer to a bowl.
In the same pan, melt the remaining 2 Tbs. butter and swirl in the pan until it foams. When the foam subsides, add the eggs and season with salt. Using a spatula, quickly and lightly stir the eggs in a small circular motion until most of the liquid has cooked off but the eggs are not completely solidified, 7 to 10 minutes. Sprinkle the cheese, bacon and green onions across half of the omelette.
Holding the handle of the pan in one hand and a serving platter in the other hand, tip the pan forward, toward the platter. Slide the filled half of the omelette onto the platter, then invert the pan to fold the omelette in half. Cut into wedges and serve immediately. Serves 6.