Omelettes are so underrated. First of all, and probably most importantly, they’re flippin’ delicious and so versatile. You can throw pretty much anything in them and they’ll taste good. Secondly, they’re cheap. When you’re working on a grad student’s budget, I’m sure that will make you happy. Third, they’re so quick and easy to make. A lot of people are intimidated about the thought of making a proper omelette, but this fool proof guide will melt all your fears away.

Now this is just a general guideline for ingredients that you use. All you really need is a few eggs and some salt and pepper (and bacon, of course). Add whatever your heart desires. Add whatever is about to go bad in the back of your fridge. Get creative. Omelettes are a vehicle to deliciousness.

Imagine bringing this as breakfast in bed to your significant other. You can thank Chef Rob for the extra sugar you get in the morning.


3 strips Maple Leaf Bacon

3 Eggs

1 clove Garlic

1/3 cup Baby Spinach

¼ cup Smoked Gouda (shredded)

¼ cup Sharp Cheddar (shredded)

2 tbsp Parmigiano Reggiano (shredded)

Salt and pepper


1. Grab your three strips of bacon and cut them into ¾“ strips and toss them into a medium sized (about 7”) non-stick frying pan. One of the biggest parts to having a perfect omelette is to use a good quality non-stick pan that will allow your eggs to release nicely and not stick.

2. Mince your garlic nice and fine.

3. While you’re waiting for your bacon to get crispy, shred up all your cheeses. I shredded mine really fine so that it would melt quickly. You really don’t need that much cheese, but to each their own.

4. Once your bacon is a minute or two away from being crispy, toss in your garlic, and cook it until it’s fragrant. Do this nice and slow. We don’t want our pan really hot, here.

5. While your garlic is cooking, crack your eggs into a bowl and beat them up. Mix in your spinach and a little bit of salt and pepper.

6. Once your bacon is crispy and garlic is fragrant, add in your eggs and spinach. Remember, your pan should be over a medium heat. Not too hot.

7. Mix the eggs around with a spatula and swirl your pan for about the first thirty seconds of cooking to get a nice even layer on the bottom. Once you feel the eggs are starting to come together, leave them alone. Don’t touch!

8. Add in your cheese now. All of it. Sprinkle it in a nice even layer right after those first thirty to forty-five seconds.

9. Now throw a lid on top. This will allow the cheese to melt and the top part of the omelette to cook nicely.

10. After a couple minutes, you’ll notice the cheese has melted nicely. At this point, using the edge of your spatula, release the edges of your omelette gently. Then, swirl your pan around. If it moves around in one piece, your omelette is pretty much done. If it still sticks in spots, let it cook for a little bit more. Once it moves freely by just shaking the pan, you know it’s done.

11. Now fold your omelette in half. You could either do this with your spatula, or you could gently tilt your pan over your serving plate. Once about half of the omelette slides out of the pan, with a gentle wrist action, flip the other half over it.

12. And there you have it. A perfect spinach and cheese baconized omelette. What will you put in yours?