WJM's Dutch Cheese-Omelett / Onion-Bacon-Cheese


Ingredients:


1 small onion, chopped into fine parts

50-100gr bacon (either thin slices, or small chopped cubicles)

2 eggs, clutched evenly into a cup

6 slices of soft/young cheese (should cover most of the eggs/pan later)

salt

pepper

grinded (dry) garlic




Operation:


Bake onion and bacon in pan on moderate heat

(sliced bacon should be done separately/first, taken out of pan, 
then baking onion, leave in pan, and make room for bacon inbetween)

(chopped bacon can be baked together with onions; for 'blackened' 
crunchy bacon it should be done separately 
(onions shouldn't be baked too hard, they should stay 'sweet')


Add eggs from cup into pan, on top of onions & bacon.

Add salt & pepper

Add sliced cheese.


Turn over omelet, into pan, cheese-side down....shake pan continuously, 
to avoid the cheese sticking to bottom, all this no more than a minute.
(turning over can be done into lid of a pan (like a pancake), doing it 
with a spade is more difficult, at least until the cheese has melted a 
bit, cq sticking to the omelett, and surviving the centripetal swing 
forces with a spade!)


Turn over omelett once more, fast (otherwise cheese will stick to plate 
or pan).



Alternatively: remove both onions and bacon from the pan initially, 
temporarily, put eggs in pan, put onion/bacon on top immediately, 
then continue like above (add cheese, turn over omelett once for melting, 
twice for finishing/presentation).