Method

1. Chop the vegetables and cheese into strips. Set aside.


2. Thinly julienne the onion and in a nonstick pan, caramelized it. Set aside.


3. In the same pan you caramelized the onions, add bacon and cook until fat is rendered. Set aside.


4. Beat the eggs lightly with a fork and add a pinch of salt and pepper.


5. Melt butter over medium-low heat, and keep the temperature low and slow when cooking the eggs so the bottom doesn’t get too brown or overcooked.


6. Let the eggs sit for a minute, then use a heatproof silicone spatula to gently lift the cooked eggs from the edges of the pan. Tilt the pan to allow the uncooked eggs to flow to the edge of the pan.


7. Add the filling—but don’t overstuff the omelette—when the eggs begin to set. Cook for a few more seconds.


8. Fold the omelette in half. Slide it onto a plate with the help of a silicone spatula and serve.