German Omelette With Bacon

German Omelette With Bacon
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  1. 4 slices of bacon - cooked crisp and crumbled
  2. 1 or 2 teaspoons finely chopped chives
  3. 2 Tablespoons flour
  4. 3 large eggs
  5. 1/2 cup milk
  6. 1/4 teaspoon salt
  7. a generous dash of grated nutmeg
  8. black pepper - to taste
  9. 2 Tablespoons butter - for frying
  10. This recipe makes 2 thin omelettes.
  1. Put the flour in a medium mixing bowl. Stir in the eggs, one at a time. Add the milk and whisk until smooth. Season with salt and pepper and a little nutmeg. Add the crumbled bacon and chopped chives and mix well.
  2. Over medium heat, melt 1 Tablespoon of butter in a non-stick frying pan. Pour in 1/2 of the egg mixture. When slightly browned on the bottom, flip the omelette and brown the other side. (You may want to slide the omelet onto a plate and invert it back into the pan if it feels like a spatula will tear the omelette.) Slide the cooked omelet onto a plate and make a second omelette with the remaining egg mixture.
  3. Roll each omelette into a cigar shape. If hot to the touch, use a paper towel to help with rolling. If desired, slice the omelettes into sections.
  4. Serve warm.