Cheesy Bacon Spinach Omelette (Print Version)
A quick cheesy bacon spinach omelette with crisp bacon, tender eggs, fresh tomato, and a melty cheese center.
# Ingredients:
For one omelette
01 -
2 large eggs
02 -
1/8 teaspoon kosher salt
03 -
1/8 teaspoon black pepper
04 -
1/2 cup (55 g) shredded cheddar cheese blend
05 -
1 cup (30 g) fresh baby spinach, patted dry
06 -
1/3 cup (55 g) diced tomato, seeds drained if juicy
07 -
2 slices cooked bacon, crumbled
08 -
1/4 cup (28 g) shredded mozzarella cheese
09 -
Pinch red pepper flakes, optional
# Instructions:
01 -
Beat the eggs with salt and black pepper in a small bowl until smooth and evenly colored.
02 -
Heat an 8-inch nonstick skillet over medium-low heat. Scatter the cheddar in a thin circle and let it melt for 45-60 seconds, until the edges begin to bubble.
03 -
Pour the eggs evenly over the melted cheese. Tilt the skillet so the eggs cover the cheese base.
04 -
Place the spinach, tomato, bacon, mozzarella, and red pepper flakes over one half of the omelette.
05 -
Cover the skillet and cook for 2-3 minutes, until the eggs are set and the mozzarella is melted. Keep the heat low enough that the cheese does not scorch.
06 -
Loosen the edges with a flexible spatula, fold the plain side over the filling, and cook 30-60 seconds more. Slide onto a plate and serve hot.
# Notes:
01 -
Best served immediately while the cheese is melted and the edge is crisp.
02 -
Cook the bacon ahead to make the omelette faster on busy mornings.
03 -
Use an 8-inch skillet for a thicker omelette or a 10-inch skillet for a thinner, crispier one.