Bacon & Caramelized Onion Omelet

• Meanwhile, heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: If onion starts to brown too quickly, lower heat and add a splash of water. • Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onion has caramelized, 2-3 minutes more. Stir in ½ TBSP butter (1 TBSP for 4); season with salt and pepper. • Turn off heat. Transfer to a paper-towel-lined plate. Wash out pan.

• While onion cooks, in a large bowl, whisk together mustard, half the vinegar, 1 TBSP olive oil, and ½ tsp sugar (for 4 servings, use all the vinegar, 2 TBSP olive oil, and 1 tsp sugar). Taste and season with salt and pepper. • Stir in tomatoes; set aside to marinate.

• In a medium bowl, whisk together crème fraîche and 2 TBSP water (4 TBSP for 4 servings) until mixture is smooth and has the consistency of heavy cream. TIP: If mixture is too thick, add a few more splashes of water. • Whisk in eggs* and ¼ tsp salt (½ tsp for 4) until thoroughly combined and mixture is pale yellow, 1-2 minutes.

• Heat a small drizzle of oil and ½ TBSP butter in pan used for onion over medium heat. Once butter begins to bubble, pour in egg mixture and cover pan with lid (or cover with a baking sheet!). (For 4 servings, use half the egg mixture.) Cook until omelet is just set and slightly puffed, 4-7 minutes. TIP: Be sure to check the underside of your omelet often—it should be lightly golden when done! • Add bacon, cheese, and as much caramelized onion as you like to one side of omelet. (For 4, use half the bacon, half the cheese, and up to half the caramelized onion). Carefully fold opposite side of omelet over filling. • Gently transfer omelet to a cutting board. (For 4, tent omelet with foil to keep warm; repeat to make second omelet.)