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Omelet with bacon

Bacon Omelet

A hearty, tasty breakfast that comes together in just minutes. I don't flip my omelet — I like the top left soft, not browned. But if you'd rather flip it, it's better to leave out the milk; the omelet will be firmer and turn over more easily.

Maria

Recipe author

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Composition / ingredients

Servings:

Bacon

100

Milk

Eggs (large)

Vegetable oil

Parsley

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 12 g

Fats 52 % 14 g

Carbohydrates 4 % 1 g

247 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

Get the ingredients ready. For a bacon omelet you'll need: smoked or cooked bacon; eggs; milk; vegetable oil; fresh herbs to taste; ground black pepper; and salt.
Step 2:

Combine the eggs with the milk, salt, and pepper. Whisk with a fork or whisk until smooth.
Step 3:

No need to beat it hard — you don't want bubbles on the surface, just an even mixture.
Step 4:

Heat the vegetable oil in a skillet. Add the bacon. If it's on the fatty side, you can cut back on the oil or skip it entirely. Fry on both sides until golden, about 2 minutes per side.
Step 5:

Pour the egg-and-milk mixture over the bacon. Cook the omelet over low heat, covered, for about 8 minutes.
Step 6:

Slide the finished omelet onto a plate. Sprinkle with fresh herbs and serve. Enjoy!

The French consider the omelet their own invention. The word "omelet" itself comes from France, though the French omelet does differ from omelets in other cuisines — no water or flour is added, and it's rolled up before serving. French cooks consider the omelet the first dish any self-respecting cook should master before anything else. And they insist it be beaten with a fork alone — no whisks or mixers. Today there isn't a single restaurant or café in France that doesn't serve several kinds of omelet. The Italian version is called a "frittata." Italians fill their omelets with meat, vegetables, and cheese, often blending several cheeses such as mozzarella, cheddar, and ricotta. The dish with the deepest roots in Italy is the so-called "Neapolitan peasant omelet." Salmon is sometimes used as a filling — it all depends on the region. In Spain, an omelet is called a "tortilla." Beyond eggs, the main ingredients of the Spanish version are fried potatoes, garlic cloves, artichokes, and onions, all cooked in olive oil (naturally). Spaniards have been making them for at least 400 years. Scandinavians have also known the art of the omelet for centuries — possibly since the days of the Vikings. They filled theirs with pieces of salmon or cod, and sometimes the recipe even included cranberry juice; later it was served with makeshift open sandwiches.