Bacon and Cheese Omelet on the Blackstone

A golden-brown omelette garnished with chives and chili flakes is served on a white plate with a small bunch of cherry tomatoes. The plate sits on a red checkered napkin and a wooden board.

Bacon and Cheese Omelet on the Blackstone

This is the omelet I make on the weekends when the weather is good enough to fire up the griddle. This Blackstone Omelet is a diner-style omelet with crispy bacon and sharp cheddar. Unlike a stovetop omelet, the omelet ring removes the only part of omelet-making that intimidates most home cooks: the shape.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 461kcal

Author Wendy Polisi

Ingredients

5 large eggs
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 strips bacon
1 tablespoon butter
2 ounces grated cheddar cheese

Instructions

Whisk together the eggs, salt, and pepper in a bowl until frothy. Allow to sit at room temperature while your griddle preheats and the bacon cooks.
Heat one side of your griddle to medium heat, and one side to low.
When the griddle is preheated to medium, cook the bacon until crispy, turning occasionally.
Remove from the heat and chop.
Spray the inside of your omelet ring with oil to prevent sticking.
Place your omelet ring on the cooler side of the griddle and add the butter inside.
Re-whisk the eggs.
Cook for a minute, until bubbly and slightly set, and then add the bacon and cheese. When the outside is set, remove the ring and fold the omelette in half. Using a large spatula, transfer to a plate and serve immediately.

Notes

Spray the inside of the omelet ring (not just the griddle) — that's what lets the ring lift off clean.
Don't skip wiping the griddle with the rendered bacon fat.
Even on the low setting, the Blackstone will brown the bottom of the omelet. That's the point — this is American diner style, not French.
Swap the bacon for diced ham or crumbled sausage for an easy variation.

Nutrition