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1
Cook 2 pieces of bacon on medium-low heat in 10-inch saute pan,until browned but not super crisp. After first side has browned, turn over to brown other side. The second side will take almost no time.
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2
Place cooked bacon on paper-towel-lined plate, and blot top with paper towel. When cool, crumble bacon and set aside.
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3
Pour off all but 1 tablespoon of bacon grease.
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4
With a fork, lightly beat eggs with Italian seasoning. Do not add salt; I don't think pepper is needed, either.
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5
Heat pan with remaining bacon grease to medium heat. Then pour in egg batter.
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6
As egg sets, gently push egg batter from pan's side toward 2 inches from center with a spatula, and repeat on other side. Let fluid egg batter fill exposed pan.
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7
Again, as egg sets, begin 90 degrees from before, push egg batter from pan's side, etc. The idea is to ensure that uncooked egg batter gets exposed to the heat. Try not to end up with all of the egg piled in the center of the pan. :wink:
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8
As top of egg starts to set, sprinkle crumbled bacon on one half of omelet. Sprinkle parmesan cheese across entire top surface of omelet. If bottom of omelet seems set, but top is not done, put a lid on the pan for about a minute to assist.
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9
When top has set, turn off heat, turn bacon-less half over to cover bacon half. With spatula, cut in half and serve half on one plate, and other half on another plate.
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10
Serves two, each is a 3-egg omelet.
