For as long as I can remember, I have liked omelettes. Even as a kid I enjoyed them, but this Double Cream Gouda, Baby Bella, Onion, Bacon Tomato Omelette is a grown-up version and it’s the best way to wake up on a Saturday morning.
They key to a good omelette is quality cheese and lots of veggies. It doesn’t hurt if you throw in a little crumbled bacon and some rosemary either. My latest creation is this omelette with freshly grated double-cream gouda cheese, sautéed onions and mushrooms, fresh tomatoes, and rosemary. Now, I am going to start of by saying the final result is not the prettiest thing you will ever see. I was going to wait to post this until I had a prettier picture, but it was so tasty and I want to be real on here and let’s face it, sometimes our food isn’t the prettiest. The next time I made this, I will use 3 eggs instead of 2 and it will be easier to fold over. Other than that, I would not change a thing. The flavors combine so well in this dish and it’s very satisfying. In fact, this is more of a brunch dish than a breakfast dish. I started off with some gouda cheese from the fancy cheese case at my grocery store. Fancy cheese is more expensive, but sometimes it’s worth it. You can certainly make this dish with some sharp cheddar or Monterey Jack cheese, but I suggest you go for the good gouda. The smoky flavor is out of this world. 
For the veggies I chopped up some onion, baby bella mushrooms, and roma tomatoes. I would have also chopped up fresh rosemary, but my grocery store was out, so I used dried. I always prefer to use fresh herbs whenever possible, but life isn’t perfect and sometimes you make due. Like I said, I want to be real on here. I’m not serving up food in a five star restaurant here. 
I cooked four slices of center cut bacon in a skillet and added the onions and sautéed them until translucent and then added the mushrooms. I had to add a little olive oil to the pan because the center cut bacon doesn’t leave much fat in the pan. I cooked the mushrooms until softened and then removed the mushrooms and onions from the pan. 
Add a bit more olive oil to the pan so that the eggs don’t stick and then add the eggs, milk, salt, pepper and rosemary to the pan. Once most of the moisture in the eggs is cooked, add the filling to half of the omelette. 
You can see from the photo here why I had trouble folding the omelette. It’s just too thin. I could have either used a smaller pan or made the omelette with 3 eggs instead of two. After you fold the eggs over the top of the fillings, it only takes about a minute for the cheese to melt. 
While not the most beautiful dish I have ever created, it was extremely flavorful and I will be serving this again and again. When I get a prettier photograph, I will replace this one, but in the interim, why don’t you try and make this dish yourself and tag your pretty photo with #ketchumkitchen on Instagram.
Double Cream Gouda, Baby Bella, Onion, Bacon, Tomato Omelette
Ingredients:
4 slices of center cut bacon 1/4 yellow onion, chopped 6 baby bella mushrooms, chopped 1 Roma tomato, chopped 4 (or 6) eggs 1/8 cup unsweetened almond milk (or half and half, milk, whatever you like) 1/4 tsp black pepper 1/4 tsp table salt 1/2 tsp dried rosemary (use fresh if you have it on hand) 3/4 cup double-cream gouda cheese olive oil for coating the pan
Directions:
In a skillet, cook the bacon until crisp. Drain on paper towels. While the bacon is cooking, grate the cheese and chop the onions, mushrooms and tomatoes. After you remove the bacon from the pan, add the onions and sauté until translucent and then add the mushrooms and sauté until softened. Add a drizzle of olive oil if the pan is too dry. While the veggies are cooking, add the eggs, milk and seasonings to a bowl and whisk until combined. Remove the veggies from the pan and add some more olive oil to prevent the eggs from sticking. Add half the egg mixture to the skillet and cook until most of the moisture is cooked off. Add half the bacon, half the onion/mushroom mixture, half of the tomatoes, and half of the cheese to one side of the eggs, then fold over the top and allow to cook for about a minute to melt the cheese. Remove the omelette from the pan and start the next omelette, following the same steps. Serve with coffee and a smile.
