Apple, Cheddar, and Bacon Omelet

• 3 extra-large eggs
• 2 slices thick slab bacon, cut into 1/4-inch pieces
• 1/4 sweet-tart apple, cored, peeled, and thinly sliced
• Kosher salt and freshly ground black pepper to taste
• 1 teaspoon unsalted butter
• 1/4 cup grated sharp white Cheddar cheese (1 ounce)

1. Using a whisk or a fork, beat the eggs in a small bowl until frothy.
2. Saute the bacon in an 8-inch nonstick skillet over medium heat for 5 minutes, or until crisp.
3. Transfer the cooked bacon to paper towels; set aside.
4. Drain all but 1 tablespoon of the bacon fat from the skillet and either discard it or reserve it for another use.
5. Saute the sliced apple in the remaining bacon fat for 3 minutes, or until softened.
6. Season lightly with salt and pepper.
7. Return the bacon to the pan.
8. Saute the bacon and apple until hot.
9. Add the butter and when sizzling, pour the eggs into the pan, tilting the pan gently to evenly distribute the eggs around the bacon and apple.
10. Let the eggs cook and set for about 5 seconds.
11. Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan.
12. When the sides of the omelet begin to rise up the edge of the pan, flip the omelet.
13. It is done when its nicely set but not overly firm.
14. There should be a hint of just-cooked egg in the center of the omelet.
15. Sprinkle the Cheddar cheese evenly over the top of the omelet.
16. Using the spatula, fold the omelet in half and slide it onto a serving plate.

eggs, bacon, sweettart apple, kosher salt, unsalted butter, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/apple-cheddar-and-bacon-omelet-381783 (may not work)