Omelet with bacon
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The key is frying bacon without added oil — it releases enough fat on its own. Don't overcook the bacon; it should stay crisp, not dry. Sour cream in the egg mixture adds fluffiness and creaminess. Cook the omelet over low heat with the lid on, without overdoing it — this keeps it airy and melt-in-your-mouth tender.
Prep the Ingredients
Slice 50 g (about 2 oz) of bacon into strips and 4 g (1 clove) of garlic — chop as you like. Slice 70 g (about 2.5 oz) of tomatoes into rings and finely chop 10 g (about 1 tbsp) of spring onions.
Sauté Bacon with Garlic
Heat a dry skillet over medium heat. Add the bacon and garlic, and cook, stirring, for 2–3 minutes until lightly browned. No oil is needed — the bacon releases enough fat.
Whisk Eggs with Sour Cream
In a bowl, whisk 2 large eggs (110 g) with 20 g (about 1.5 tbsp) of sour cream until smooth. Season with salt and pepper to taste.
Pour in the Omelet
Once the bacon is golden, reduce the heat to low. Pour the egg mixture evenly over the bacon in the skillet.
Add Tomatoes and Spring Onions
Arrange the tomato rings on top of the raw egg mixture and sprinkle with spring onions. Cover with a lid and cook over low heat for 3–5 minutes without uncovering.
Serve
Slide the finished omelet onto a plate, let it rest for 1–2 minutes, and serve hot.
CHEF'S TIP
Choose Good-Quality Bacon
Opt for bacon with a good balance of fat and lean meat. Too thin can dry out, too thick may not cook through properly.
Slice Tomatoes Thinly
Thin rings heat through quickly and release their juice, making the omelet extra moist. If tomatoes are watery, you can remove the seeds.
Don't Overcook
After pouring in the egg mixture, lower the heat to minimum and cook with the lid on for no more than 5 minutes. Overcooked omelet becomes rubbery and loses its fluffiness.
Let It Rest
Remove the skillet from the heat and leave it covered for 1–2 minutes — the omelet will finish cooking gently and stay perfectly puffy.
SUBSTITUTIONS
Add your taste
- Replace Bacon with Ham or Sausage Ham gives a milder flavor, while smoked sausage adds a smoky touch. Cooking time stays the same, but since they are less fatty, you may need a splash of oil.
- Use Milk or Cream Instead of Sour Cream If you don't have sour cream, use 2 tablespoons of milk or light cream — the consistency will be slightly thinner, but the omelet will still be tender.
- Add Cheese for Extra Flavor Sprinkle grated Parmesan or Cheddar on top 2 minutes before the end for a cheesy crust.
- Make a Vegetarian Version Replace bacon with mushrooms (button or oyster) — sauté them with garlic until golden. They still deliver great umami and heartiness.
HOW TO STORE
How to Store Bacon Omelet
Cool the cooked omelet to room temperature, then transfer to an airtight container. Refrigerate for up to 2 days. Reheat in a dry skillet over medium heat for 2–3 minutes or in the microwave for 30–40 seconds. Freezing is not recommended, as the texture becomes grainy.
GOOD TO KNOW