Real Recipes From Real Home Cooks ®

bacon, bell, tomato, & cheese omelette

(2 ratings)
Recipe by
Jeanne Gliddon
Los Banos, CA

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!

(2 ratings)
yield 1 serving(s)
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For bacon, bell, tomato, & cheese omelette

  • 2-3 lg
  • 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

How To Make bacon, bell, tomato, & cheese omelette

  • 1
    Chop all veggies and crumble bacon (I usually use pre-cooked bacon just for the ease of it).
  • 2
    Sauté veggies in a pat of butter or bacon grease if you have it. Sauté until veggies are tender for 2 to 3 minutes. Set aside to cool.
  • 3
    Break eggs and add milk & salt & pepper to taste. Lightly whisk egg mixture. Add cooled sautéed veggies and bacon to egg mixture.
  • 4
    Spray 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.
  • 5
    Cook omelette until the edges look dry.
  • 6
    Pull 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.
  • 7
    Add cheese to one half of omelette.
  • 8
    Fold other half over cheese, allow cheese to melt and place on serving plate. Sprinkle lightly with paprika for color.