Bacon Onion Omelet

01Method

1. 1

   Set the oven to 375°F (190°C). Lay the bacon strips out in a single layer on a baking sheet.

2. 2

   Roast in the oven until the bacon is just crispy, 10 to 12 minutes.

3. 3

   While the bacon cooks, whisk the eggs together with the water in a mixing bowl.

4. 4

   Transfer the bacon to paper towels and allow to cool for about 5 minutes, then crumble into small bits.

5. 5

   Coat a 10-inch non-stick skillet with cooking spray, then add the butter over medium heat. Once the butter melts and the foam subsides, add the onion and cook, stirring occasionally, until softened but not colored, 4 to 5 minutes.

6. 6

   Turn the heat up to medium-high and pour in the egg mixture. Let the eggs cook until mostly set, about 2 minutes, lifting the edges with a spatula and tilting the pan so any runny egg flows toward the center. Continue cooking until fully set, 2 to 4 more minutes. Scatter the bacon pieces over the top and fold the omelet in half before serving.