Bacon and goat cheese omelette with onion and dill
Discover the delightful flavors of a Bacon and Goat Cheese Omelette with Onion and Dill. This easy-to-make, savory breakfast recipe combines fluffy eggs, creamy goat cheese, crispy bacon, and fresh herbs for a mouthwatering morning treat. Perfect for starting your day on a delicious note!
- 11 Jun 2024
- Cook time 10 min
- Prep time 5 min
- 1 Servings
- 7 Ingredients
Welcome to this delightful recipe for a Bacon and Goat Cheese Omelette with Onion and Dill. This dish combines the savory flavors of crispy bacon, creamy goat cheese, and the fresh taste of dill, all enveloped in fluffy eggs. It's a perfect option for a gourmet breakfast or a satisfying brunch.
Ingredients:
Instructions:
- Chop the onion finely.
- Crumble the goat cheese if it’s not already crumbled.
- Chop the dill finely.
- Cut the bacon into small pieces.
- Heat a non-stick frying pan over medium heat.
- Add the bacon pieces and cook until they are crispy, about 4-5 minutes.
- Transfer the bacon to a paper towel to drain the excess fat. Leave a bit of the bacon fat in the pan for flavor.
- In the same pan with the leftover bacon fat, add the finely chopped onion.
- Sauté over medium heat until the onion becomes translucent and soft, about 2-3 minutes.
- Remove the onion from the pan and set aside with the bacon.
- In a mixing bowl, crack the eggs and beat them until the yolks and whites are fully combined.
- Season with a dash of salt and black pepper, beating a little more to mix in the seasoning.
- Heat a small amount of butter or olive oil in the frying pan over medium-low heat.
- Pour the beaten eggs into the pan, swirling gently to ensure an even layer.
- Let the eggs cook undisturbed for a few moments. Once the edges start to set, you can gently lift the edges with a spatula to allow uncooked egg to flow underneath.
- Sprinkle the cooked bacon, onion, crumbled goat cheese, and chopped dill evenly over one half of the omelette.
- Once the omelette is mostly set but still slightly runny on top, gently fold it in half using a spatula.
- Cook for another minute or so until the goat cheese is slightly melted and the eggs are cooked through.
- Slide the omelette onto a plate and garnish with an extra sprinkle of dill if desired.
Tips:
- Tip 1: Pre-cook the bacon in a skillet until crispy, then remove and chop into small pieces, but keep the bacon fat in the skillet for added flavor.
- Tip 2: Beat the eggs well until they become frothy to ensure the omelette is light and fluffy.
- Tip 3: Cook the onions in the bacon fat until they are translucent and fragrant before adding the egg mixture.
- Tip 4: Pour the egg mixture slowly over the cooked onions in the skillet to ensure even cooking.
- Tip 5: Keep the heat to a medium-low to prevent the eggs from browning too quickly.
- Tip 6: Add the chopped bacon, goat cheese, and dill after the eggs have started to set but are still slightly runny to maintain a good texture.
- Tip 7: Use a spatula to gently fold the omelette in half and cook briefly to melt the cheese and fully set the eggs.
There you have it! A wonderfully tasty Bacon and Goat Cheese Omelette with Onion and Dill. This recipe is sure to impress your friends and family with its combination of rich flavors and textures. Enjoy your gourmet omelette for a delightful breakfast or brunch.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 210kcal | 8% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 2.09g | 1% |
| Fiber 0.22g | 1% |
| Sugar 0.78g | 1% |
| Fat | |
| Fat 14g | 17% |
| Saturated 4.85g | 16% |
| Cholesterol 420mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 350mg | 63% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.46mg | 35% |
| Vitamin B3 1.28mg | 8% |
| Vitamin B6 0.14mg | 8% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 1.15ug | 48% |
| Vitamin C 0.82mg | 1% |
| Vitamin E 1.11mg | 7% |
| Vitamin K 0.53ug | 0% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.02mg | 0% |
| Iron, Fe 1.84mg | 17% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 220mg | 6% |
| Selenium, Se 36ug | 68% |
| Sodium, Na 490mg | 33% |
| Zinc, Zn 1.63mg | 15% |
| Water | |
| Water 90g | - |
| * 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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