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NYC Bodega Bread Omelette

Ingredients (6)

  • 3 eggs
  • 1 tablespoon butter
  • 2 slices of white bread
  • Salt and pepper to taste
  • 2-3 cooked bacon strips
  • Cheese slices or grated cheese (use your favorite)
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Nutritional Information
  • Calories143
  • Fat10.66g
  • Saturated fat4.48g
  • Trans fat0.16g
  • Carbs5.18g
  • Fiber0.42g
  • Sugar0.79g
  • Protein6.42g
  • Cholesterol97.8mg
  • Sodium189.97mg
  • Nutritional Analysis per serving (6 servings) Powered by

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NYC Bodega Bread Omelette

This easy bread omelette is a basically a one-pan, inside-out egg sandwich with bacon and cheese, inspired in equal parts by a classic Indian street food and the iconic NYC bodega breakfast sandwich. See a video demo of the technique and switch up the fillings and spices however you like. These are so easy and delicious, you’ll want to eat them for lunch and dinner too.

  • What to buy

    All-Clad HA1 Nonstick Skillets, $99.96 from Sur La Table

    A nonstick pan is a big help when making these at home.

    Buy Now ›

Tips for Eggs and Bacon

Instructions

  1. 1Beat the eggs in a bowl. Season with salt and pepper.
  2. 2Heat butter over medium high heat in a pan or skillet.
  3. 3Add eggs, and let them spread over the pan like an omelette. Cook for 30 seconds.
  4. 4On one side of the pan or skillet lay flat one of your bread slices, let it get coated with the eggs for a few seconds then flip. Repeat with the second bread slice in the other side of the skillet so that when you flip them they are next to each other like an open faced sandwich (see the video demo link above for a visual).
  5. 5Let it cook for a few seconds and then flip the whole thing.
  6. 6Let the omelette cook face down for 10-20 seconds and flip again.
  7. 7Add bacon and cheese over one of the bread slices and then close the sandwich by flipping the other slice over it.
  8. 8Let that side cook for 10-20 seconds, flip it, turn off the heat and let it finish in the pan for a few more seconds.
  9. 9Serve with your favorite hot sauce or condiments.

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