I usually make this omelette when I have a few eggs and some forgotten bacon in the fridge. It cooks quickly, and if you have bell peppers and onions, it completely changes the flavor compared to a classic omelette. It's the kind of breakfast you make without complicating things, especially on mornings when you don’t want to spend too much time at the stove.
Quick info
Total time: 12-15 minutes
Servings: 1 large or 2 small
Difficulty: easy
Ingredients
2 large eggs
1/2 bell pepper (red or yellow)
1 small onion (ideally red, but white works too)
2-3 slices of bacon (approx. 40-50 g)
30-40 g cheese (or to taste)
1 tablespoon oil for frying
salt, pepper
Preparation method
1. Peel the onion and chop it as finely as you can. Cut the bell pepper into small cubes. Slice the bacon thinly into short strips (julienne).
2. Beat the eggs with a pinch of salt and pepper, just enough to combine.
3. Heat a non-stick pan over medium heat and add the bacon. Let it cook for 1-2 minutes until it gets a bit of color and releases some fat, but don’t let it dry out. If the bacon doesn’t have enough fat, add a tablespoon of oil.
4. Add the onion and bell pepper over the bacon. Sauté for 2-3 minutes, stirring, until the onion starts to soften and the bell pepper gets a bit sweet. Don’t overcook them.
5. Pour the beaten eggs into the pan, evenly. Let the omelette cook over medium heat without stirring for about 2-3 minutes until it starts to set at the edges.
6. Sprinkle the grated cheese on top when the omelette is still moist on the surface. You can cover the pan with a lid for another minute so the cheese melts and the egg cooks without drying out.
7. Turn off the heat and slide the omelette onto a plate, along with the vegetables and bacon, using a wide spatula.
Why I make this recipe often
This omelette is quick and you can easily change the ingredients. I often use leftover vegetables or cheeses. It’s filling, and you don’t need bread or sides. If I make more, it’s great cold for a packed lunch.
Tips and variations
Tips
- If you have smoked bacon, it adds more flavor, but raw-salty bacon is good too.
- A non-stick pan helps prevent the omelette from sticking, especially if you use less oil.
- If you want a thicker omelette, use a smaller pan; for a thinner one, use a larger diameter.
Substitutions
- You can replace the cheese with feta, cottage cheese, or any type of cheese that melts.
- The onion can be replaced with green onions, especially in spring.
- The bell pepper can be swapped for kapia peppers, finely chopped zucchini, mushrooms, or even diced tomatoes (well-drained).
Variations
- For a more "rustic" taste, add 1-2 tablespoons of sour cream to the eggs before beating them.
- If you have fresh herbs (parsley, dill, wild garlic), add them at the end over the warm omelette.
- You can also add a teaspoon of butter along with the oil for extra flavor.
Serving ideas
- It’s great on its own, straight from the pan.
- It can be placed in a warm sandwich with slices of tomato and extra cheese.
- Served with a green salad, it makes a light lunch.
- It also pairs well with cold yogurt or kefir.
Frequently asked questions
1. Can I use ham or salami instead of bacon?
Yes, you can use almost any cold cut you have in the fridge. However, bacon gives a stronger flavor and a slightly crispy texture. If using salami or ham, don’t fry them too much, just enough to heat them up.
2. What can I do if I don’t have cheese?
Any type of cheese that can be grated or finely sliced works. If you want the omelette without cheese, simply skip that step. You can add a bit of parmesan or even melted cheese if you have it.
3. Can the omelette be baked?
Yes, if you want to prepare a larger quantity or achieve a fluffier texture, you can put the mixture in the oven in a small dish at 180°C for 10-15 minutes.
4. How do I prevent the omelette from burning?
Use medium to low heat and don’t leave the pan unattended. If the omelette starts to color too quickly on the bottom, reduce the heat and cover the pan.
5. How do I know if the omelette is cooked enough?
When the edges have set and the middle is no longer liquid, but still slightly creamy to the touch, you can turn off the heat. If you want it completely dry, leave it for another minute, but usually, that’s not necessary.
Nutritional values (estimated for one serving, with cheese and bacon)
Calories: approximately 350-400 kcal
Protein: 22-25 g
Fat: 28-32 g
Carbohydrates: 5-7 g
Nutritional value may vary depending on the type of bacon and cheese used. The omelette is high in protein and fat, while carbohydrates come almost exclusively from vegetables.
Storage and reheating
If there’s leftover omelette, it can be stored in the fridge in a closed container for up to 24 hours. To reheat, place a small pan over medium heat and cover for 2-3 minutes without additional oil. The omelette can also be eaten cold; it’s good even as a filling for a sandwich. Avoid leaving it for more than a few days, as the vegetables and cooked eggs change taste and texture.
Quick info
Total time: 12-15 minutes
Servings: 1 large or 2 small
Difficulty: easy
Ingredients
2 large eggs
1/2 bell pepper (red or yellow)
1 small onion (ideally red, but white works too)
2-3 slices of bacon (approx. 40-50 g)
30-40 g cheese (or to taste)
1 tablespoon oil for frying
salt, pepper
Preparation method
1. Peel the onion and chop it as finely as you can. Cut the bell pepper into small cubes. Slice the bacon thinly into short strips (julienne).
2. Beat the eggs with a pinch of salt and pepper, just enough to combine.
3. Heat a non-stick pan over medium heat and add the bacon. Let it cook for 1-2 minutes until it gets a bit of color and releases some fat, but don’t let it dry out. If the bacon doesn’t have enough fat, add a tablespoon of oil.
4. Add the onion and bell pepper over the bacon. Sauté for 2-3 minutes, stirring, until the onion starts to soften and the bell pepper gets a bit sweet. Don’t overcook them.
5. Pour the beaten eggs into the pan, evenly. Let the omelette cook over medium heat without stirring for about 2-3 minutes until it starts to set at the edges.
6. Sprinkle the grated cheese on top when the omelette is still moist on the surface. You can cover the pan with a lid for another minute so the cheese melts and the egg cooks without drying out.
7. Turn off the heat and slide the omelette onto a plate, along with the vegetables and bacon, using a wide spatula.
Why I make this recipe often
This omelette is quick and you can easily change the ingredients. I often use leftover vegetables or cheeses. It’s filling, and you don’t need bread or sides. If I make more, it’s great cold for a packed lunch.
Tips and variations
Tips
- If you have smoked bacon, it adds more flavor, but raw-salty bacon is good too.
- A non-stick pan helps prevent the omelette from sticking, especially if you use less oil.
- If you want a thicker omelette, use a smaller pan; for a thinner one, use a larger diameter.
Substitutions
- You can replace the cheese with feta, cottage cheese, or any type of cheese that melts.
- The onion can be replaced with green onions, especially in spring.
- The bell pepper can be swapped for kapia peppers, finely chopped zucchini, mushrooms, or even diced tomatoes (well-drained).
Variations
- For a more "rustic" taste, add 1-2 tablespoons of sour cream to the eggs before beating them.
- If you have fresh herbs (parsley, dill, wild garlic), add them at the end over the warm omelette.
- You can also add a teaspoon of butter along with the oil for extra flavor.
Serving ideas
- It’s great on its own, straight from the pan.
- It can be placed in a warm sandwich with slices of tomato and extra cheese.
- Served with a green salad, it makes a light lunch.
- It also pairs well with cold yogurt or kefir.
Frequently asked questions
1. Can I use ham or salami instead of bacon?
Yes, you can use almost any cold cut you have in the fridge. However, bacon gives a stronger flavor and a slightly crispy texture. If using salami or ham, don’t fry them too much, just enough to heat them up.
2. What can I do if I don’t have cheese?
Any type of cheese that can be grated or finely sliced works. If you want the omelette without cheese, simply skip that step. You can add a bit of parmesan or even melted cheese if you have it.
3. Can the omelette be baked?
Yes, if you want to prepare a larger quantity or achieve a fluffier texture, you can put the mixture in the oven in a small dish at 180°C for 10-15 minutes.
4. How do I prevent the omelette from burning?
Use medium to low heat and don’t leave the pan unattended. If the omelette starts to color too quickly on the bottom, reduce the heat and cover the pan.
5. How do I know if the omelette is cooked enough?
When the edges have set and the middle is no longer liquid, but still slightly creamy to the touch, you can turn off the heat. If you want it completely dry, leave it for another minute, but usually, that’s not necessary.
Nutritional values (estimated for one serving, with cheese and bacon)
Calories: approximately 350-400 kcal
Protein: 22-25 g
Fat: 28-32 g
Carbohydrates: 5-7 g
Nutritional value may vary depending on the type of bacon and cheese used. The omelette is high in protein and fat, while carbohydrates come almost exclusively from vegetables.
Storage and reheating
If there’s leftover omelette, it can be stored in the fridge in a closed container for up to 24 hours. To reheat, place a small pan over medium heat and cover for 2-3 minutes without additional oil. The omelette can also be eaten cold; it’s good even as a filling for a sandwich. Avoid leaving it for more than a few days, as the vegetables and cooked eggs change taste and texture.