Omelet Lorraine - cooking recipe

Ingredients

Filling
2 slices thick cooked bacon, crumbled
3 tablespoons grated swiss cheese
1 slice green onion (include some tender green tops)
Omelet
3 large eggs
1 tablespoon water
1/4 teaspoon salt (or to taste)
1 dash ground nutmeg
1 dash cayenne pepper (or to taste)
1 teaspoon butter or 1 teaspoon margarine
Garnish
parsley sprig

Preparation

Make the filling: in a small bowl, combine bacon, cheese, and green onion.
Make the omelet: in a bowl, whisk the eggs, water, salt, nutmeg, and cayenne together.
Heat an 8-inch omelet pan over medium heat.
Add butter; swirl to coat bottom of pan.
When butter foams, pour in egg mixture all at once.
Let set until edges begin to cook, about 20 seconds.
With a spatula, gently lift edges of mixture and tip skillet to let the uncooked egg mixture flow underneath.
Continue to do this until the top is almost dry, 3-4 minutes.
Spoon filling over 1/2 of the omelet; fold the other side over to cover.
Let stand for a few seconds to let cheese melt.
Turn out onto a warmed plate; garnish with parsley and serve.