Bacon and Gruyere Omelet

Instructions

1. 1

   Add salt to the beaten eggs and set aside for 10 minutes.

2. 2

   Heat your griddle to medium heat and add the bacon strips. Cook until most of the fat has rendered, but bacon is still flexible. Remove the bacon from the griddle and place on paper towels. Once the bacon has drained, chop into small pieces. Add the eggs to the griddle in two even pools. Cook until the bottom of the eggs starts to firm up. Add the gruyere to the eggs and cook until the cheese has started to melt and the eggs are just starting to brown. Add the bacon pieces and use a spatula to turn one half of the omelet onto the other half. Remove from the griddle, season with pepper and chives and Servings.