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!
Ingredients
- 4 large eggs
- 1/4 cup sun dried tomatoes, chopped
- 1/4 cup feta cheese, crumbled
- 2 strips of bacon, cooked and crumbled
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare all ingredients by chopping sun-dried tomatoes, crumbling bacon, and finely chopping fresh basil. Set aside.
- 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.
- Crack eggs into a medium mixing bowl. Whisk thoroughly until eggs are well-beaten and slightly frothy, with no visible egg white streaks.
- Season the beaten eggs with salt and pepper, mixing gently to distribute seasonings evenly.
- 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.
- Pour the whisked eggs into the heated pan, tilting to ensure even coverage across the surface.
- As eggs begin to set, use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.
- 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.
- Carefully fold the bare half of the omelet over the filled side, creating a half-moon shape.
- Cook for an additional 1-2 minutes until eggs are fully set and cheese begins to melt.
- Slide the omelet onto a serving plate and garnish with fresh chopped basil.
- Slice in half to create two servings and serve immediately while hot.
Tips
- 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.
- 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.
- Egg Whisking: Make sure to whisk the eggs thoroughly until they are frothy. This aeration helps create a light and fluffy omelet.
- 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.
- 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.
- Garnishing: Don’t skip the fresh basil garnish! It adds a pop of color and freshness that complements the dish beautifully.
- 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