Delicious Bacon Onion Omelet Recipe From Bacon Oven Racks

The most common and often served breakfast or brunch is an omelet. Bacon and eggs is pretty much a perfect combination. And no keto breakfast dish is that quick and easy to make. With the blend of crispy bacon, cheddar cheese and onions, this omelet provides the perfect filling for this fluffy omelet. Try this satisfying breakfast and let us know if you liked it! Here is what you require -

Ingredients

4 slices bacon
Cheddar and American cheeses
3 eggs
Cooking spray
Chopped onions
Crispy bacon
2 tablespoon water
1 tablespoon butter
½ white onion, diced
1/4 teaspoon ground black pepper
1/4 cup shredded cheddar cheese
parsley dressing
Salt to taste

Directions For Delicious Bacon Onion Omelet

Step 1

Preheat oven to 400 degrees Fahrenheit. Arrange bacon on an oven rack. Make sure not to overlap them if you want them to be more crispy.

Step 2

Bake the bacon in the preheated oven until it turns brown and crisp for about 10 to 15 minutes.

Step 3

Once done, take it out of the oven and let the bacon cool on paper towels to drain out the excess fat for about 5 minutes. Then crumble them into small pieces.

Step 4

Beat eggs and water in a bowl. Blend them properly by adding a pinch of salt to it.

Step 5

Spray a cooking spray on a non-stick skillet or pan. Add some butter and melt it over medium heat for 2 minutes until it starts foaming. You can also use olive oil.

Step 6

Chop or slice the onions and add it to the butter. Cook and stir until the onions are tender for 4 to 5 minutes. Don’t overcook or burn them.

Step 7

Increase heat to medium and pour the blended eggs into the skillet or pan and cook until mostly set for about 2 minutes. Flip the omelet with a spatula and cook it from both sides properly. Cook until set, 2 to 5 minutes.

Step 8

Spread the crumbled pieces of bacon and cheddar cheese onto the omelet and fold in half with the help of a spatula. Add parsley and season it with black pepper. Serve hot!

Extra Tips to cook the perfect omelet

Always use a non-stick pan or skillet for best results.
Always cook them on medium heat.
Add the omlete when the butter in the pan stops foaming.
Also, consider the size of the pan while cooking. If it is too large the omelet will cook too fast and if it is too small, the omelet will be runny in the centre. Medium-sized pan is mostly preferred.
Whip the eggs properly for a fluffy omelet.