Dish: Raclette Omelet
3 eggs, beaten well
50 raclette, shaved
4 slices bacon, sliced thin
Chives, finely chopped
Season raw, beaten eggs with salt & pepper. Warm a nonstick 9” pan with a knob of salted butter. Shake pan constantly & agitate with a rubber spatula. Scrape down sides of pan.
Sprinkle shaved raclette in a row. Remove from heat to set for 1 min.
Render bacon slowly. Cook until crispy + all fat is rendered out. Strain fat.
Replacve fat back in pan. Warm to medium.
Toast panko in fat until golden brown.
Chop bacon finely. Toss in with crumbs & season well with salt & pepper.
Pull and flow omelet out of pan. Top with crumbs & finely chopped chives.