1 ½ tbs - Unsalted butter, divided
1 – Small onion, finely diced
3 – Thick slices of bacon, cooked and cut into slivers.
¼ tsp – Fresh picked thyme
4 – Eggs
2 tbs – Milk
3 oz – Comté cheese, grated
Salt and pepper to taste
Chopped chives or parsley for garnish
1. In a 8-10 inch nonstick omelet pan, melt ½ tablespoon of the butter over medium heat. Add the diced onions and cook, stirring, until lightly caramelized, about 20 minutes. Add bacon and thyme and cook gently for 2 more minutes. Transfer to a bowl and wipe out skillet.
2. Beat together eggs and milk and season with salt and pepper. In the same omelet pan, melt ½ tablespoon of the butter over medium heat, swirling the pan so the butter evenly coats it. When sizzling, pour in half the egg mixture and cook, stirring until partially scrambled. Lower the heat and tilt the pan to spread the egg evenly. Spoon half the bacon / onion mixture on top, sprinkle with half the cheese and cook until the bottom is set and the surface appear thick, about 1 minute; season lightly with salt and pepper. Fold the omelet over and slide onto the plate. Garnish with chopped herbs.