Bacon, Olive and Tomato Omelet

AuthorAnnabel
RatingDifficultyBeginner

Omelet's are so versatile and yet easy and quick to prepare. This tasty omelet is fluffy and light while full of flavour and texture.

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Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins
 4 large free-range eggs
 8 thin slices of bacon (4 if thicker)chopped
 10 pitted green olivessliced
 pinch Himalayan saltor sea salt
 freshly ground black pepper
 1 large tomatodiced
 1 handful parsley
 1 tbsp extra virgin olive oilnot necessary if using a non-stick pan
What are we cooking today?
1

This traditional French omelet is fluffy and heavenly, while the crispy bacon adds a classic taste and texture to it.

Getting started
2

Heat the oil in large flat pan.

3

Lay the bacon equally on the surface of the pan and roast for about 5 minutes.

4

Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.

5

Turn the bacon on the other side when it gets slightly golden in colour.

6

Lower the heat and pour in the eggs equally all over the pan. Don't rush it and don't try to cook it fast or it will end up being too crispy and dry.

7

Sprinkle with tomatoes and sliced olives and cook for another minute or until the top appears to be almost cooked and firm.

8

Using a spatula, ease around the edges of the omelet, remove the pan from the heat, and slide it on to a serving plate.

9

Sprinkle with parsley and serve.

Annabelle's tip
10

For a more traditional omelet, fold the omelet over in half and then sprinkle with the olives and tomatoes.

Delicious with toasted sourdough bread.

Ingredients

 4 large free-range eggs
 8 thin slices of bacon (4 if thicker)chopped
 10 pitted green olivessliced
 pinch Himalayan saltor sea salt
 freshly ground black pepper
 1 large tomatodiced
 1 handful parsley
 1 tbsp extra virgin olive oilnot necessary if using a non-stick pan

Directions

What are we cooking today?
1

This traditional French omelet is fluffy and heavenly, while the crispy bacon adds a classic taste and texture to it.

Getting started
2

Heat the oil in large flat pan.

3

Lay the bacon equally on the surface of the pan and roast for about 5 minutes.

4

Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.

5

Turn the bacon on the other side when it gets slightly golden in colour.

6

Lower the heat and pour in the eggs equally all over the pan. Don't rush it and don't try to cook it fast or it will end up being too crispy and dry.

7

Sprinkle with tomatoes and sliced olives and cook for another minute or until the top appears to be almost cooked and firm.

8

Using a spatula, ease around the edges of the omelet, remove the pan from the heat, and slide it on to a serving plate.

9

Sprinkle with parsley and serve.

Annabelle's tip
10

For a more traditional omelet, fold the omelet over in half and then sprinkle with the olives and tomatoes.

Delicious with toasted sourdough bread.

Bacon, Olive and Tomato Omelet
Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

Ingredients

 4 large free-range eggs
 8 thin slices of bacon (4 if thicker)chopped
 10 pitted green olivessliced
 pinch Himalayan saltor sea salt
 freshly ground black pepper
 1 large tomatodiced
 1 handful parsley
 1 tbsp extra virgin olive oilnot necessary if using a non-stick pan

Directions

What are we cooking today?
1

This traditional French omelet is fluffy and heavenly, while the crispy bacon adds a classic taste and texture to it.

Getting started
2

Heat the oil in large flat pan.

3

Lay the bacon equally on the surface of the pan and roast for about 5 minutes.

4

Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.

5

Turn the bacon on the other side when it gets slightly golden in colour.

6

Lower the heat and pour in the eggs equally all over the pan. Don't rush it and don't try to cook it fast or it will end up being too crispy and dry.

7

Sprinkle with tomatoes and sliced olives and cook for another minute or until the top appears to be almost cooked and firm.

8

Using a spatula, ease around the edges of the omelet, remove the pan from the heat, and slide it on to a serving plate.

9

Sprinkle with parsley and serve.

Annabelle's tip
10

For a more traditional omelet, fold the omelet over in half and then sprinkle with the olives and tomatoes.

Delicious with toasted sourdough bread.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 545
% Daily Value *
Total Fat 36g56%
Saturated Fat 15.3g77%
Cholesterol 618mg206%
Sodium 2409mg101%
Potassium 140mg4%
Total Carbohydrate 3g1%
Dietary Fiber 1.1g5%
Sugars 1.2g
Protein 35.7g72%

Calcium 9%
Iron 24%
Vitamin D 263%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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