Crispy Bacon and Sweet Onion Omelet

17 Reviews

Prep: 15 min
Cook: 20 min
Ready In: 37 min

“Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.” - by SIGEP93

Ingredients

4 strips bacon
1 teaspoon butter
1/2 sweet onion, diced
3 jumbo eggs
2 tablespoons water
1/4 cup shredded sharp Cheddar cheese
1 slice process American cheese, diced
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 1 omelet

Directions

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.
Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
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.

Nutrition

Amount Per Serving (2 total)

Calories
380 cal
19%

Fat
28.7 g
44%

Carbs
4.1 g
1%

Based on a 2,000 calorie diet

Share It

Reviews (17)

Rate This Recipe

Jillian

Sep. 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 breakfa..." See morest 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

May. 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 ble..." See morend, real bacon bits and pimiento for more color. I'll use this recipe again soon."

Jenny

Feb. 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..." See more the directions exactly, and added bell pepper and banana peppers with my onion. Thanks again!"

More Reviews