Bacon & Caramelized Onion Omelet

🥘 Ingredients

• bacon
  2 oz
• balsamic vinegar
  1 tbsp
• butter
  2½ tbsp
• cooking oil
  2 tbsp
• crème fraîche
  2 tbsp
• dijon mustard
  1 tsp
• eggs
  2 unit
• grape tomatoes
  4 oz
• mixed greens
  2 c
• olive oil
  1 tbsp
• sourdough bread
  2 slices
• sugar
  1½ tsp
• white cheddar cheese
  ½ cup
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• large non-stick pan
• large bowl
• medium bowl

1. 

   1

   Preheat oven to 425°F with rack on top position. 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 ⏱️ 15-20 minutes .

   yellow onion: 1 unit, grape tomatoes: 4 oz, bacon: 2 oz
2. 

   2

   Meanwhile, heat a large drizzle of cooking oil in a large non-stick pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened ⏱️ 8-10 minutes . If onion starts to brown too quickly, lower heat and add a splash of water. Add 1 tsp sugar and a splash of water; cook until onion has caramelized ⏱️ 2-3 minutes . Stir in ½ tbsp butter ; season with salt and pepper. Turn off heat. Transfer to a paper-towel-lined plate. Wash out pan.

   cooking oil: 2 tbsp, sugar: 1½ tsp, butter: 2½ tbsp
3. 

   3

   While onion cooks, in a large bowl , whisk together dijon mustard , half the balsamic vinegar , 1 tbsp olive oil , and ½ tsp sugar. Taste and season with salt and pepper. Stir in tomatoes; set aside to marinate.

   dijon mustard: 1 tsp, balsamic vinegar: 1 tbsp, olive oil: 1 tbsp
4. 

   4

   In a medium bowl , whisk together crème fraîche and 2 tbsp water until mixture is smooth and has the consistency of heavy cream. If mixture is too thick, add a few more splashes of water. Whisk in eggs and ¼ tsp salt until thoroughly combined and mixture is pale yellow ⏱️ 1-2 minutes .

   crème fraîche: 2 tbsp, eggs: 2 unit
5. 

   5

   Heat a small drizzle of oil and ½ tbsp butter in pan used for onion over medium heat. Once butter begins to bubble, pour in egg mixture and cover pan with lid. Cook until omelet is just set and slightly puffed ⏱️ 4-7 minutes . Check the underside of 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. Carefully fold opposite side of omelet over filling. Gently transfer omelet to a cutting board.

   white cheddar cheese: ½ cup
6. 

   6

   Toast sourdough bread until golden brown. Spread with 1 tbsp butter. Add mixed greens to bowl with marinated tomatoes; toss to combine. Cut omelet in half crosswise. Divide omelet, salad, and toast between plates. Serve.

   sourdough bread: 2 slices, mixed greens: 2 c