- Level
- very easy
- Prep Time
- 20 mins
- Cooking Time
- 30 mins
- Serves
- 4-6
Ingredients
- 8
- slices bacon
- 3 tbsp
- unbleached all-purpose flour
- 1 tsp
- baking powder
- ½ tsp
- salt
- 8
- eggs
- 1 ½ cups
- milk
- 375 ml
- 1 tbsp
- maple syrup
- 15 ml
- 7 oz
- cheese curds, coarsely chopped
- 200 g
- ¼ cup
- flat-leaf parsley, finely chopped
- 10 g
Preparation
- Step 1
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- Step 2
- In a large 9-inch (23 cm) ovenproof skillet over medium-high heat, brown the bacon. Using a slotted spoon, remove the bacon from the skillet and drain on a plate lined with paper towels. Set the skillet of bacon fat aside. On a work surface, cut the bacon into small pieces. Set aside.
- Step 3
- In a bowl, combine the flour, baking powder and salt. Add 2 eggs and whisk until smooth. Whisk in the remaining eggs, the milk and syrup. Season generously with pepper.
- Step 4
- Pour the mixture into the skillet of bacon fat. Top with half of the cheese curds. Bake for 20 minutes or until the omelette is puffed and golden.
- Step 5
- Meanwhile, in a bowl, combine the remaining cheese curds with the bacon and parsley.
- Step 6
- Top the omelette with the cheese curd mixture. Serve immediately.
