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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

This is the Best Breakfast I’ve Ever Had Omelet Recipe

I just returned from a week at Disneyland and I have to admit that the closer I got to home, the more excited I got about serving our next guests and sharing a new recipe with you. These omelets inspired one of our most flattering compliments yet… “This is the best breakfast I have ever had.”


Get all of your favorite omelet fillings ready because eggs cook fast and you wont have time to prep once that baby is on the burner. For our omelets, we chose to have bacon, green onions and mushrooms.

Oh yeah and, of course, lots of cheese!

Crack open four eggs (one of my eggs had a double yoke)

Use a fork to whisk eggs and add about two tablespoons of heavy whipping cream or water.

…and of course salt and pepper (I prefer fresh ground pepper). Did you know that if you loosen the little knob at the top of your pepper grinder that you will get bigger pieces of pepper? I just learned that and it made my day!

Cut bacon strips into bite size pieces and cook. Sometimes I use pre-cooked bacon so that the inn wouldn’t be bacon scented all day. 🙂 If you like, you can add mushrooms to these after bacon is almost done and saute’ them together.

So now we are ready to take on the most difficult part of omeleting… cooking our eggs. First, I turn the burner onto medium heat and then pour in the egg mixture.

This is a little trick that I learned from a hotel. Swoosh eggs around in your pan for about 20 seconds. Then allow to cook until first side is done. If the eggs turn brown, then they are overcooking. You can smell the difference if you overcook it.

Then I use a Oxo Good Grips Silicone Flexible Pancake Turner to flip my omelet over for a quick cook on the other side. I like this turner because it is nice and big for someone like me who doesn’t do flipping very well! If you like your omelets soft on the inside, you may prefer to not flip. Then I add the fillings of mushrooms, bacon, green onions and plenty of cheese and flip half of the omelet over the top of the fillings.

A four egg omelet is a whole lot of food for one person by the time we add the other goodies to our guests breakfast plates so we cut this omelet in half and then top with the left over fillings. So pretty and so delicious.

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