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Sun Dried Tomato Basil Bacon and Feta Omelet

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Sun Dried Tomato Basil Bacon and Feta Omelet

Are you ready to elevate your breakfast game with a dish that’s bursting with flavor and sophistication? Introducing the Sun Dried Tomato Basil Bacon and Feta Omelet—a delightful fusion of savory bacon, tangy feta, and the rich sweetness of sun-dried tomatoes, all wrapped in fluffy, perfectly cooked eggs. This mouthwatering omelet is not just a meal; it’s an experience that will make your taste buds dance! Whether you're impressing guests or treating yourself to a gourmet breakfast, this recipe is quick and easy, taking just 25 minutes from start to finish. Dive into this culinary adventure and discover how to make your mornings extraordinary!

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings

Ingredients

  1. 4 large eggs
  2. 1/4 cup sun dried tomatoes, chopped
  3. 1/4 cup feta cheese, crumbled
  4. 2 strips of bacon, cooked and crumbled
  5. 1/4 cup fresh basil, chopped
  6. Salt and pepper to taste
  7. Olive oil for cooking

Instructions

  1. Prepare all ingredients by chopping sun-dried tomatoes, crumbling bacon, and finely chopping fresh basil. Set aside.
  2. Cook bacon in a skillet over medium heat until crisp and golden brown. Remove from pan, drain on paper towels, and crumble into small pieces.
  3. Crack eggs into a medium mixing bowl. Whisk thoroughly until eggs are well-beaten and slightly frothy, with no visible egg white streaks.
  4. Season the beaten eggs with salt and pepper, mixing gently to distribute seasonings evenly.
  5. Heat a non-stick skillet or omelet pan over medium heat. Add a small amount of olive oil to coat the bottom of the pan.
  6. Pour the whisked eggs into the heated pan, tilting to ensure even coverage across the surface.
  7. As eggs begin to set, use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.
  8. When eggs are mostly set but still slightly wet on top, sprinkle crumbled bacon, chopped sun-dried tomatoes, and crumbled feta cheese over one half of the omelet.
  9. Carefully fold the bare half of the omelet over the filled side, creating a half-moon shape.
  10. Cook for an additional 1-2 minutes until eggs are fully set and cheese begins to melt.
  11. Slide the omelet onto a serving plate and garnish with fresh chopped basil.
  12. Slice in half to create two servings and serve immediately while hot.

Tips

  1. Ingredient Prep: To save time, prep all your ingredients in advance. Chop the sun-dried tomatoes, crumble the bacon, and finely chop the fresh basil before you start cooking.
  2. Perfect Bacon: For the crispiest bacon, cook it over medium heat and let it drain on paper towels to remove excess grease. This will also enhance the flavor of your omelet.
  3. Egg Whisking: Make sure to whisk the eggs thoroughly until they are frothy. This aeration helps create a light and fluffy omelet.
  4. Non-Stick Success: Use a good quality non-stick skillet to prevent the omelet from sticking. A well-heated pan will also help the eggs cook evenly.
  5. Filling Technique: When adding the filling, be careful not to overstuff the omelet. A little goes a long way, and this will make folding much easier.
  6. Garnishing: Don’t skip the fresh basil garnish! It adds a pop of color and freshness that complements the dish beautifully.
  7. Serving Suggestion: Pair your omelet with a side of toasted bread or a fresh salad for a complete breakfast experience.

Nutrition Facts

Calories: 350kcal

Carbohydrates: 5g

Protein: 22g

Fat: 28g

Saturated Fat: 10g

Cholesterol: 385mg

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