Crispy bacon, tangy cheddar and crunchy red bell peppers make this omelet recipe a hit at any breakfast (or dinner) table.
When I’m at a total loss as to what to do for dinner, breakfast-for-dinner is what I fall back on every time. Last night I realized I had forgotten to defrost any meat, so I threw together these quick omelets.
I happened to have red peppers and bacon in the fridge, and we always keep a supply of cheddar cheese on hand. I LOVE this raw sharp cheddar by Organic Valley. It has so much flavor that a little goes a long way, which helps keep the calories in check AND gives you more bang for your buck! (This is NOT sponsored in any way, just gotta give credit where credit is due!)
I fried up some bacon, drained them on paper towels and then sautéed the veggies in the remaining bacon grease . . . yummmm. Then I added the beaten eggs, gave the pan a swirl and let them cook through. Some people add like to cook their eggs by themselves and add the veggies in the middle, but I prefer it when my veggies are cooked right into the eggs.
Because I like my eggs dry, I flip the omelet over in the pan to make sure it’s thoroughly cooked, but you can skip that step and just sprinkle with bacon and cheese. Fold over and serve!
I garnished with some extra red pepper dices on top, and of course you can never have too much bacon so . . . I served a couple of strips on the side. Add a salad and you have a complete dinner. I usually make some toast to go along with it for the kids.
- 2 large eggs
- 2 tablespoons butter
- 1 tablespoon diced onion
- 1 tablespoon diced green pepper
- 1 strip cooked bacon, crumbled
- 2 tablespoons shredded cheddar
- salt and pepper to taste
- Whisk the eggs and a pinch of salt in a small bowl; set aside.
- Melt half the butter over medium heat in an omelet pan. Add the onions, red pepper and a sprinkle of salt and cook until translucent, stirring occasionally.
- Add the other tablespoon of butter and allow it to melt. Add the beaten egg to the pan and swirl the pan so it coats evenly. Turn the heat down to low and cover the pan. Allow the eggs to cook for 3-4 minutes or until they are solid and almost cooked through. Carefully slip the spatula underneath the omelet, tip the skillet to loosen and gently flip it over.
- Sprinkle with cheese and cover for 2 more minutes while the cheese melts. Sprinkle half the omelet with bacon, fold it in half and serve immediately.
3 thoughts on “Cheddar, Bacon & Bell Pepper Omelet Recipe”
We love breakfast for dinner. My oldest son would be drooling over this post…….but he is still in bed sleeping. And you are totally right, you can never have enough bacon!
My daughter has made this omelet recipe twice now. I’m making it again today. Its delicious! So much flavor ! Thanks for sharing. 🙂
So glad to hear it!