Perfect Omelet with Bacon, Onion, and Garlic Filling


Breakfast, Breakfasts, Gluten-Free, Healthy, Main Dishes, Non-Dairy, Non-Gluten, Paleo

Makes Serves 1 (filling enough for 2 omelets) ∙ Source



1. For the Filling: Fry bacon in large skillet over medium heat until crispy, about 3 minutes; with slotted spoon, transfer bacon to paper towel-lined plate. Discard all but 2 tablespoons fat from skillet; set skillet over medium heat and add onion to skillet. Cook, stirring frequently, until golden brown, about 5 minutes.

2. While the onions are coking, cut bacon crosswise into 1/2-inch strips and return them to the plate without the paper towel.

3. When the onions are golden brown, add minced garlic and stir for about 30 seconds, until fragrant. Transfer onion mixture to plate with bacon; set aside until ready to use.

4. For the omelet: Beat 2 eggs and salt and pepper with fork in small bowl until thoroughly combined, no more than 70 strokes.

5. Heat oil in 10-inch nonstick skillet over medium-high heat until beginning to smoke, and pour in eggs. Cook until edges begin to set, 2 to 3 seconds, then, with rubber spatula, stir in circular motion until slightly thickened, about 10 seconds. Use spatula to pull cooked edges in toward center, then tilt pan to one side so that uncooked eggs run to edge of pan. Repeat until omelet is just set but still moist on surface, about 20 to 25 seconds. Sprinkle filling down center of omelet, perpendicular to handle of skillet.

6. Remove skillet from burner. Use rubber spatula to fold lower third (nearest you) of omelet to center; press gently with spatula to secure seams, maintaining fold.

7. Run spatula between outer edge of omelet and pan to loosen. Jerk pan sharply toward you a few times to slide omelet up far side of pan. Jerk pan again so that 2 inches of unfolded edge folds over itself, or, use spatula to fold edge over. Invert omelet onto plate. Tidy edges with spatula, brush with melted ghee, and serve.


Stephenie: Adapted the recipe to make a batch of omelet filling. Add fresh chopped spinach after you take the filling off-heat to let it wilt but not cook. You can refrigerate the filling and use it in fresh omelets for the next 5 days or so.