Best 5 Bacon Bell Tomato Cheese Omelette Recipes

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Treat yourself to a delightful culinary journey with our collection of tantalizing omelet recipes that are sure to satisfy your taste buds. From the classic Bacon, Bell Pepper, and Tomato Omelette to the indulgent Cheese Omelette and the protein-packed Veggie Omelette, each recipe offers a unique flavor combination that will leave you craving more. Whether you prefer a hearty breakfast or a light lunch, these omelets are perfect for any occasion. With easy-to-follow instructions and a variety of options to choose from, you'll be whipping up restaurant-quality omelets in no time. So, get ready to tantalize your taste buds and create a memorable dining experience with our versatile omelet recipes.

Check out the recipes below so you can choose the best recipe for yourself!

BACON, BELL, TOMATO, & CHEESE OMELETTE



Bacon, Bell, Tomato, & Cheese Omelette image

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!...

Provided by Jeanne Gliddon

Categories     Meat Breakfast

Time 40m

Number Of Ingredients 9

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

Steps:

  • 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.

DELUXE BACON ONION OMELET



Deluxe Bacon Onion Omelet image

With only four ingredients, this very flavorful omelet melts in your mouth!

Provided by patriciafulda

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 35m

Yield 2

Number Of Ingredients 6

4 slices bacon
3 eggs
1 teaspoon water
cooking spray
1 tablespoon butter
½ white onion, diced

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Arrange bacon on a baking sheet.
  • Bake in the preheated oven until just crisped, 10 to 12 minutes.
  • Beat eggs and water together in a bowl.
  • Let the bacon cool on paper towels, about 5 minutes. Break into small pieces.
  • Spray a 10-inch non-stick skillet with cooking spray. Melt butter over medium heat until foaming, about 2 minutes. Add onion once butter is no longer foaming. Cook and stir until tender but not browned, 4 to 5 minutes.
  • Increase heat to medium-high. Pour eggs into the skillet and cook until mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes. Sprinkle bacon pieces onto the omelet and fold in half using the spatula.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 6.1 g, Cholesterol 310.2 mg, Fat 19.3 g, Fiber 1 g, Protein 15.5 g, SaturatedFat 8 g, Sodium 485 mg, Sugar 3 g

CRISPY BACON AND SWEET ONION OMELET



Crispy Bacon and Sweet Onion Omelet image

Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.

Provided by SIGEP93

Categories     Breakfast and Brunch     Eggs     Omelet Recipes

Time 37m

Yield 2

Number Of Ingredients 9

4 strips bacon
1 teaspoon butter
½ sweet onion, diced
3 jumbo eggs
2 tablespoons water
¼ cup shredded sharp Cheddar cheese
1 slice process American cheese, diced
⅛ teaspoon salt
⅛ teaspoon crushed red pepper flakes

Steps:

  • Cook bacon in a skillet over medium-high heat until crisp. Remove with a slotted spoon to paper towels to drain and cool; crumble the bacon and set aside.
  • Melt the butter in a skillet over medium heat. Cook and stir the onions in the butter until tender, about 10 minutes.
  • Prepare a 10-inch non-stick skillet with cooking spray and place over a cold burner. Whisk together the eggs and water; pour the egg mixture into the cold skillet. Cover and turn the burner on for medium-low heat. Cook until steam begins to vent from the skillet. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, American cheese, salt, and red pepper over the eggs. Spread the onions over the eggs. Gently swirl the skillet in a circular motion to release the omelet and slide it onto a plate. Fold the omelet in half. Allow the cheese to melt, about 2 minutes.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 4.1 g, Cholesterol 416.8 mg, Fat 28.7 g, Fiber 0.5 g, Protein 26.2 g, SaturatedFat 12.7 g, Sodium 1029.6 mg, Sugar 2.1 g

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA



Bacon, Avocado, and Cheese Omelets with Tomato Salsa image

Categories     Cheese     Egg     Breakfast     Brunch     Quick & Easy     Bacon     Avocado     Summer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 11

2/3 cup finely chopped seeded tomato
2 tablespoons finely chopped red onion
1 pickled or fresh jalapeño chili, or to taste, seeded and minced (wear rubber gloves)
2 tablespoons minced fresh coriander
1 tablespoon fresh lime or lemon juice
4 large eggs
2 tablespoons water
1 tablespoon unsalted butter
3 slices of lean bacon, cooked and crumbled
1 small avocado (preferably California)
1/2 cup coarsely grated Monterey Jack (about 2 ounces)

Steps:

  • In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
  • In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

BACON-TOMATO-GRUYERE OMELET



Bacon-Tomato-Gruyere Omelet image

From "The Good Enough to Eat Breakfast Cookbook" by Carrie Levin. This sounds good, but I'd probably add a few herbs to it too.

Provided by lazyme

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

2 teaspoons clarified butter
1 ounce cooked bacon, 1 1/2 slices, cut into 1/2-inch pieces
3 eggs
1 ounce grated gruyere cheese, 1/4 cup, don't pack it down
1 ounce plum tomato, 1/2 small tomato, seeded, cut into 1/4-inch cubes

Steps:

  • After the butter is good and hot in the pan, scatter in the bacon.
  • Shake the pan once to make sure the bacon is not sticking.
  • Now pour in the beaten eggs.
  • Tilt and pull a couple of times and sprinkle in the cheese, keeping it well in the eggs.
  • Pull a couple more times to cook to desired doneness.
  • Scatter in the tomato pieces, avoiding the edge of the pan.
  • Immediately (almost!) de-pan the omelet, flipping it into a half circle on your warmed plate.
  • Note:.
  • The tomatoes will be sufficiently warmed being folded into the omelet at the end of the process and shouldn't be cooked so much as to release their water. Water in the pan will cause sticking.

Tips:

  • For a crispy bell pepper, cook it for a longer time.
  • To make the omelette more flavorful, use a variety of cheeses, such as cheddar, mozzarella, and Parmesan.
  • If you don't have any bell peppers, you can substitute other vegetables, such as onions, mushrooms, or spinach.
  • To make the omelette more filling, add some cooked meat, such as bacon, sausage, or ham.
  • Serve the omelette with your favorite sides, such as toast, fruit, or yogurt.

Conclusion:

This bacon bell tomato cheese omelette is a delicious and easy breakfast recipe that is perfect for a quick and healthy meal. With its combination of protein, vegetables, and cheese, this omelette is sure to keep you full and satisfied all morning long. So next time you're looking for a tasty and nutritious breakfast, give this recipe a try.

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