The best omelet

Ingredients for 2 servings:

• 5 eggs
• 5 tbsp flour
• dash of whipped cream
• 1 point bacon
• 1 small onion(s)
• 75 g cheese, grated, e.g. Gouda, Chedder or other
• 1 tomato(s), diced
• 1 tbsp parsley, for decoration
• Butter, for frying
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the bacon strips and onions and fry until crispy, then set aside. Blend the eggs, flour, and cream with a hand blender until you have a relatively runny batter, then season with a little salt. Heat the butter in two frying pans. Pour half of the egg mixture into each pan and let it set over medium heat. Use a wooden spatula to lift the sides of the omelet every now and then to allow the runny egg mixture to run from top to bottom. Otherwise, it will only set at the bottom and be too runny on top. Do not turn it over! If necessary, add a little butter to the bottom of the omelet to prevent it from burning. Now spread the cheese on top of the still-thick egg mixture so that it melts into the batter, then place the bacon, onion, and tomato on one half of the omelet. Season with fresh pepper and fold it shut. Carefully turn it over, using a wooden spatula, for example. Repeat with the second omelet. Serve on plates and garnish with parsley.