Ingredients for Bay Of Pigs Omelet
- 8 eggs
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/2 pound bay shrimp, cooked
- 8 slices bacon, cooked and crumbled
- 1 roma tomato, diced
- 1/2 cup yellow onion, chopped
- 1/4 cup green onion, sliced
- 1 cup hollandaise sauce
- 4 tablespoons butter
- 1/2 teaspoon paprika
- 4 slices cheddar cheese
- 1 teaspoon water
- 1 tablespoon bacon grease
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How to Make Bay Of Pigs Omelet
- Whisk together eggs, milk, and salt in a bowl.
- Cook bacon in a small skillet over medium-high heat until almost crisp. Remove bacon and set aside, reserving 1 tablespoon of bacon grease.
- In the same skillet, add the reserved bacon grease and saute the onions over medium heat until translucent.
- Add the tomatoes and shrimp to the skillet. Cook until heated through, about 1-2 minutes.
- Remove the filling from the heat and set aside.
- Prepare your hollandaise sauce (if making from scratch).
- Heat 1 tablespoon of butter in an omelet pan over medium heat.
- Pour 1/4 of the egg mixture into the pan. Tilt the pan to spread evenly.
- As the eggs begin to set, use a spatula to gently push the cooked edges towards the center, tilting the pan to allow uncooked egg to flow underneath.
- When the omelet is almost set, add 1/4 of the bacon and shrimp filling to one half of the omelet.
- Fold the omelet in half over the filling.
- Top with a slice of cheddar cheese and add a teaspoon of water to the pan. Cover the pan for 30 seconds to melt the cheese.
- Carefully slide the omelet onto a plate.
- Drizzle with 1/4 cup of hollandaise sauce, sprinkle with paprika, and garnish with a big pinch of green onions.
- Repeat steps 7-14 for the remaining omelets.
- Serve immediately and enjoy your delicious Bay of Pigs Omelet!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
12g
Fat
77g
Carbs
1g
