Ingredients
2 bacon rashers, sliced into ½-inch thickness
1 small plum tomato, cut into ¼-inch cubes
¼ cup Gruyere cheese, grated
1 tbsp butter
3 eggs
Preparation
Heat up a shallow skillet on medium heat. Add butter and saute the bacon until slightly brown and crispy.
In a bowl, crack the eggs and beat.
Pour the eggs. Swirl to cook evenly.
Sprinkle in the cheese, keeping it in the middle.
Scatter the tomatoes, avoiding the edge of the pan.
Lift one side of the omelette and fold it over.
Transfer the omelette onto a plate. Serve and enjoy!
