Bacon Omelette with Green Apples
Question: would a bacon and apple omelette really work out? Well I will give you the correct answer right here and now: what a stupid question is that?! Of course it works!! Man, I hate hesitation.
Look at this little beauty below, best proof in the whole wide world. An boring everyday omelette pimped with bacon and apple never looked so sexy before. Whatever you do, use them green and sour Granny Smith apples or at least sour apples that really stand out in flavor. Dig in, folks! It’s omelette time!
Love omelettes? Then also check out my omelet with prosciutto and peas!
- 5 medium eggs
- 5,5 oz unsalted bacon (155 g), sliced
- 1 medium Granny Smith apple
- 2 fresh spring onions
- 1 large garlic clove
- 3 tbsp olive oil
- a handful fresh arugula (optional)
- Break the eggs in a large bowl and whisk them well. Season with a little pinch of pepper and salt.
- Place a dry and large non-stick pan over high heat and heat it up well. Once the pan is blazing hot, then add the slices of unsalted bacon to it.
- Quickly brown the sliced bacon for about 3 minutes until golden on all sides and a little crisp. Stir constantly.
- Finely slice the garlic clove and the fresh spring onions. Pour the olive oil in a large non-stick pan and place it over medium heat. Then add the chopped spring onion and garlic. Gently cook the veg for 2 minutes. Stir a couple of times.
- Then pour in the beaten eggs.
Cook the omelet for about 5 minutes until cooked the way you like your omelette. Then turn the heat off and let the omelette rest for another minute. In the meantime slice the apple finely (or use a mandolin slicer like I did). Cut the omelette into quarters. Transfer one onto each plate. Top with half of the sliced apple and cooked bacon. Cover with another omelette wedge and top again with the remaining bacon and apple. Sprinkle with pepper. Finish with arugula (optional). Serve immediately.