Cobb Omelet

By á-30

Ingredients

• Ingredients
• 3 large eggs
• 2 tablespoons diced cooked chicken thigh or breast meat
• 2 tablespoons diced fresh plum tomato
• 2 tablespoons diced green onion
• 2 slices bacon, crumbled
• 1 1/2 tablespoons rendered duck fat or unsalted butter
• coarse sea salt
• freshly ground black pepper
• 2 tablespoons diced avocado
• 2 tablespoons crumbled blue cheese

Preparation

Step 1

Method
Crack the eggs into a bowl and whisk until fully incorporated. In a small sauce pan, warm the chicken, tomato, green onion and bacon. Keep warm.

Place the butter in an omelet pan or a low – sided skillet; heat over medium heat until the bubbles start to subside. Add the egg mixture and season lightly with salt and pepper. Use a heatproof spatula to gently scrape down the sides of the pan as the eggs start to cook. Reduce the heat to low, cover the pan and let eggs set, about 2 minutes.

Remove the lid and add the warm chicken, tomato, green onion and bacon mixture to one half and turn the omelet out of the pan, folding the empty side over the side with the mixture using the lip of the pan. Top the omelet with avocado and blue cheese and serve immediately.

Cook’s Tip: I’m not a big fan of making omelets for a party, but it can be done. Make the omelets up to the point of folding them in half. Keep the omelets warm, covered with foil, in a 200° oven. Top with avocado and cheese just before serving.