Hearty and Delicious Bacon Vegetable Omelet
Quick and Easy Brunch Recipe: How to Make a Delicious Bacon Vegetable Omelet
Savor the irresistible combination of salty bacon, sweet onions, chewy mushrooms, and fresh tomatoes, all enveloped in tender eggs. This omelet is the ultimate choice for a satisfying home brunch! Experience a delightful medley of flavors and textures with this easy-to-follow recipe.
Main Ingredients- 4 large fresh eggs
- 3 slices of thick-cut bacon
- 8 cherry tomatoes
- 60g oyster mushrooms
- 1/4 medium onion
Cooking Instructions
Step 1
Begin by preparing your vegetables. Finely chop the bacon into 1cm pieces. Halve the cherry tomatoes. Trim the tough ends off the oyster mushrooms and tear or slice them into bite-sized pieces. Thinly slice the onion.
Step 2
Heat a non-stick skillet over medium heat with a tiny amount of oil. Add the chopped bacon and cook until it becomes golden brown and slightly crispy. The bacon will render its own delicious fat as it cooks.
Step 3
Once the bacon is partially cooked, add the sliced onion and mushrooms to the skillet. Season with a pinch of salt and pepper. Increase the heat to medium-high and stir-fry for at least 3 minutes, allowing the vegetables to release their moisture and become tender yet slightly dry.
Step 4
Transfer the cooked bacon and vegetables from the skillet to a plate lined with paper towels. Gently press down to absorb any excess oil and moisture. This step is crucial for preventing a soggy omelet.
Step 5
You can use the same skillet (wipe out excess grease if necessary). Add the halved cherry tomatoes to the skillet and sauté over medium heat for about 2 minutes. This will soften the tomatoes slightly and bring out their natural sweetness.
Step 6
Clean the skillet and preheat it again over medium heat. Add a small amount of butter and let it melt. The rich, nutty flavor of butter enhances the omelet beautifully. If you don’t have butter, cooking oil is a suitable alternative.
Step 7
In a bowl, crack the 4 eggs. Add two pinches each of salt and pepper. Whisk gently until just combined; avoid over-whisking, as this can result in a tougher omelet texture.
Step 8
Pour the whisked eggs into the heated skillet. As the edges begin to set, use chopsticks or a spatula to gently pull the cooked egg from the sides towards the center, allowing the uncooked egg to flow underneath. Continue this gently until the eggs are about 70-80% cooked, with a soft, custardy consistency.
Step 9
Spoon the sautéed bacon, vegetables, and cherry tomatoes onto one half of the omelet. Sprinkle both the Parmesan and Colby Jack cheeses over the fillings. Cover the skillet with a lid, reduce the heat to the lowest setting, and cook for another 2-3 minutes, or until the cheese is fully melted and gooey. Your delicious Bacon Vegetable Omelet is ready to be enjoyed immediately!
