Toussaint's, Fiery Jerk, Bacon, and Cheddar Omelet

Prep time:     Cook time:     Total time:     Yield: 1 serving

Omelet, Toussaint's, Fiery Jerk, Bacon, and Cheddar Picture
1.    Slice the bacon into 1" pieces and cook it in a Teflon Pan, over med / high heat until it's crisp. Oh, I used a small 8" pan because I wanted a thicker omelet.

2.    While the Bacon is cooking, mix the eggs, I used a fork. Add the Dried Onion, and Jamaican Jerk, and mix again.

3.    When the bacon's done, take it out of the pan, and pour off all but 1 tablespoon of the bacon fat. Save the fat for the next time you'll be frying something.

Dump the eggs into the pan, swirl around, or use a spatula to stir it around. When the eggs are about 1/2 cooked, add the bacon and cheese..

4.    Add about 1 tablespoon of water, and cover the pot. Cook for another minute, or so, until the eggs are done and the cheese is almost melted.

Slide the omelet onto a plate, folding it over as you set it down. Folding it over will finish melting the cheese.

Ron's Note:
Adding the 1 tablespoon of water creates steam that will melt the cheese. It's a great trick I learned working in a restaurant and cooking a Cheeseburger on a Flat-Top.

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