Crispy Bacon and Sweet Onion Omelet

Crispy Bacon and Sweet Onion Omelet

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"Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet."

Ingredients 37 m {{adjustedServings}} servings 380 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 417 mg
  • 139%
  • Sodium:
  • 1030 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

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  1. Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.
  2. Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
  3. Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.
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Reviews 21

  1. 27 Ratings

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Jillian
9/22/2012

Nice take on an omelet and great technique for cooking! Since my husband is a huge fan of bacon I just had to give this a try and I'm glad I did. This was very filling - perfect for a weekend breakfast for two! I omitted the American cheese and just stuck with the sharp cheddar. The addition of the red pepper flakes gave it a nice kick. This was delicious served with whole grain toast and fresh fruit!

San07
5/6/2008

Wonderful technique. Yielded a nice puffy omelet like one gets in a restaurant. Using what I had on hand, I substituted Parmesan and Sharp Cheddar, sauteed frozen pre-chopped onion and bell pepper blend, real bacon bits and pimiento for more color. I'll use this recipe again soon.

Jenny
2/16/2010

Thank you for sharing this super easy technique! I have never had luck with making omelets, but when I saw that other readers were having luck with this method, I decided to give it a try I followed the directions exactly, and added bell pepper and banana peppers with my onion. Thanks again!