Bologna Omelet

Sometimes the best breakfast is one that uses up whatever’s sitting in the fridge, and this bologna omelet is proof of that. Four well-beaten eggs get mixed with diced bologna, American cheese, onion, green bell pepper, celery, and a surprise ingredient: baking powder.

That quarter teaspoon of baking powder is the sneaky move here. It creates tiny air pockets in the eggs as they cook, puffing the omelet up into something lighter and fluffier than you’d expect from a no-fuss skillet breakfast.

Fry it over medium heat, flip once, and you’ve got a filling one-person meal in about 15 minutes flat.

Kitchen Tips

• Beat the eggs well before mixing everything together. The more air you incorporate, the fluffier the result.
• Dice everything small and uniform so it all cooks evenly in the short frying time.
• Preheat the pan before adding oil or butter. A hot pan gives you a golden exterior without overcooking the inside.
• Swap American cheese for cheddar or pepper jack if you want a sharper bite.