Bacon and egg omelet
Savor a delicious, protein-packed Bacon and Egg Omelet featuring one whole egg, fluffy egg whites, crispy bacon strips, and melted cheddar cheese. Perfect for a nutritious breakfast!
- 31 Mar 2024
- Cook time 10 min
- Prep time 5 min
- 1 Servings
- 4 Ingredients
The bacon and egg omelet is a classic breakfast dish that combines the richness of eggs, the savory taste of bacon, and the creamy texture of cheddar cheese. It's a perfect start to your day, offering a balance of protein and flavor. Whether you're a seasoned cook or a beginner, this easy-to-follow recipe will help you create a delicious omelet in no time.
Ingredients:
Instructions:
- Crack the whole egg into a bowl. Separate the egg whites from 3 eggs and add them to the same bowl.
- Whisk the egg and egg whites together until well combined.
- Cook the bacon strips in a frying pan over medium heat until crispy. Remove the bacon from the pan, place on a paper towel to drain excess fat, and then chop into small pieces.
- Heat a non-stick skillet over medium heat. If needed, you can lightly grease the skillet with a bit of oil or non-stick cooking spray.
- Pour the egg mixture into the skillet, tilting the pan to ensure the eggs coat the entire bottom of the skillet evenly.
- Allow the eggs to cook undisturbed for about 1-2 minutes until they start to set but are still slightly runny on top.
- Evenly sprinkle the chopped bacon and shredded cheddar cheese over one half of the omelet.
- Using a spatula, gently fold the other half of the omelet over the filling, forming a half-moon shape.
- Continue to cook for an additional 1-2 minutes, until the cheese is melted and the eggs are fully cooked but still tender.
- Carefully slide the omelet onto a plate and serve immediately. Enjoy your delicious bacon and egg omelet!
Tips:
- Use fresh eggs for the best flavor and texture.
- Cook the bacon in advance and drain it on a paper towel to remove excess grease.
- Whisk the egg and egg whites together until they are fully combined and slightly frothy for a fluffier omelet.
- Use a non-stick pan to prevent the omelet from sticking and to reduce the need for additional oil or butter.
- Cook the omelet on medium-low heat to avoid overcooking or burning.
- Add the cheese just before folding the omelet to ensure it melts properly.
- Serve immediately while the omelet is hot for the best taste and texture.
Cooking a bacon and egg omelet is a straightforward and rewarding experience. By following these tips and steps, you can create a delicious and satisfying breakfast that will get your day off to a great start. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 36g | 25% |
| Carbohydrates | |
| Carbohydrates 4.49g | 1% |
| Fiber 0.00g | 0% |
| Sugar 1.03g | 1% |
| Fat | |
| Fat 24g | 30% |
| Saturated 10g | 34% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 220mg | 41% |
| Vitamin B1 0.26mg | 21% |
| Vitamin B2 0.88mg | 68% |
| Vitamin B3 3.90mg | 24% |
| Vitamin B6 0.25mg | 15% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 1.29ug | 54% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.90mg | 6% |
| Vitamin K 0.67ug | 1% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 1.41mg | 13% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 360mg | 29% |
| Potassium, K 470mg | 14% |
| Selenium, Se 66ug | 115% |
| Sodium, Na 1020mg | 68% |
| Zinc, Zn 2.60mg | 24% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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