Bacon and feta omelet
The Bacon and Feta Omelet combines crispy bacon and creamy feta for a savory breakfast treat. Quick to prepare, this omelet is perfect for any meal of the day.
Cook time 12 min
Prep time 7 min
Ingredients:
2 eggs1 dash salt
1 dash black pepper
1 bacon strip bacon
1 oz feta cheese
1 tbsp onion
The Bacon and Feta Omelet is a delightful twist on a breakfast classic. Packed with savory bacon and the creamy tang of feta cheese, this dish offers a perfect start to your day. Whether you're preparing a quick weekday breakfast or a leisurely weekend brunch, this recipe is sure to satisfy.
Instructions:
- Finely dice the onion.
- Crumble the feta cheese.
- Chop the bacon strip into small pieces.
- Heat a non-stick skillet over medium heat.
- Add the chopped bacon and cook until crispy, about 3-4 minutes.
- Once cooked, remove the bacon and set it aside on a paper towel to drain excess fat.
- Leave a small amount of bacon fat in the skillet for cooking the onions and eggs.
- In the same skillet, add the finely diced onions.
- Sauté until soft and translucent, about 2-3 minutes.
- In a bowl, crack the two eggs and beat them until well mixed.
- Add a dash of salt and black pepper to the eggs, and mix again.
- Pour the beaten eggs into the skillet with the sautéed onions.
- Swirl the skillet gently to spread the eggs evenly.
- Let the eggs cook undisturbed for about 1-2 minutes or until they start to set around the edges.
- Sprinkle the crumbled feta cheese and cooked bacon evenly over one half of the omelet.
- Continue cooking for another minute or until the eggs are mostly set but still slightly runny on top.
- Gently fold the omelet in half over the filling side.
- Cook for another 1-2 minutes, allowing the cheese to melt and the eggs to cook through.
- Remove from heat once the omelet is fully cooked and the cheese is melted.
- Slide the omelet onto a plate.
- Optionally, garnish with fresh herbs like chopped chives or parsley.
- Serve immediately and enjoy your delicious Bacon and Feta Omelet!
The Bacon and Feta Omelet is a simple yet delicious recipe that can easily become a staple in your breakfast rotation. With its rich flavors and creamy texture, it's a dish that both novice and seasoned home cooks can appreciate. Give it a try and enjoy a restaurant-quality omelet right in your own kitchen.
Bacon and feta omelet FAQ:
The omelet is done when the eggs are fully set and the cheese is melted. Look for the edges to be firm while the center is slightly runny before folding. After folding, cook until the entire omelet is firm to the touch, about 1-2 minutes.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop to avoid overcooking.
If you're looking for a substitute, try using goat cheese for a similar tang, or mozzarella for a milder flavor. Keep in mind that this will change the overall taste of the omelet.
A 9 to 10-inch non-stick skillet is ideal for making an omelet, allowing enough space for the eggs to spread and cook evenly without crowding.
Cook the chopped bacon for about 3-4 minutes over medium heat until crispy. Drain on a paper towel before adding it to the omelet.
Tips:
- Use fresh, high-quality eggs for the best flavor and texture.
- Cook the bacon until it's crispy to add a wonderful crunch to your omelet.
- If you prefer a fluffier omelet, consider adding a splash of milk or water to the beaten eggs.
- Don't over-stuff the omelet with ingredients as this can make it difficult to fold and cook evenly.
- Allow the feta cheese to slightly melt inside the omelet for a creamy consistency.
- Cook the onion until translucent to bring out its sweetness and reduce its sharpness.
Nutrition per serving
1 ServingsCalories 280kcal
Protein 20g
Carbohydrates 3.19g
Fiber 0.22g
Sugar 0.78g
Fat 20g
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