Bacon, Bell, Tomato, & Cheese Omelette

Jeanne Gliddon


There used to be a restaurant in Campbell, CA called The Cookbook where you could build your own omelette. My choice was bacon, green bell pepper, tomato and cheese but I have since added a little bit of red onion to the mix. I was very sad when this restaurant closed its doors and decided that I had to start making it myself! This is a very flavorful meal that you will want to make time and time again and I hope you enjoy it!

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★★★★★ 2 votes
30 Min
10 Min
Stove Top


2-3 large
2 slice
bacon, crumbled
1/4 c
green bell pepper, chopped
1/4 c
tomato, chopped
2 Tbsp
red onion, chopped
1 Tbsp
salt & pepper to taste
1/2 c
grated cheddar cheese, your flavor of choice
paprika for garnish and color


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1Chop all veggies and crumble bacon (I usually use pre-cooked bacon just for the ease of it).

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2Sauté veggies in a pat of butter or bacon grease if you have it. Sauté until veggies are tender for 2 to 3 minutes.

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3Break eggs and add milk & salt & pepper to taste. Lightly whisk egg mixture. Add sautéed veggies and bacon to egg mixture.

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4Spray omelette skillet with a little bit of non-stick cooking spray. Heat skillet on medium heat and add a little bit more butter or bacon fat to skillet then add egg mixture.

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5Cook omelette until the edges look dry.

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6Pull back edges allowing uncooked eggs to run over sides of omelette until all of the uncooked egg mixture is gone. With spatula, turn omelette over and cook for about 30 seconds.

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7Add cheese to one half of omelette.

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8Fold other half over cheese, allow cheese to melt and place on serving plate. Sprinkle lightly with paprika for color.

About this Recipe

Course/Dish: Eggs, Meat Breakfast
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids