My bacon omelet recipe with fresh thyme and onion… This bacon omelet recipe is very often my Friday night’s favorite empty fridge and pantry dinner!
Does that sound familiar somewhere?
Because just when you think that there’s absolutely nothing edible in your fridge anymore. That you will have to make a run for the nearest grocery store. Somehow there always seems to be bacon and a couple of eggs in that empty fridge. And one lonely onion as well.
Bacon and eggs are what we have for breakfast usually.
So those two ingredients are always in our fridge. But they do not only make a great lunch, a bacon omelet also tastes great for dinner for instance!
How often do you cook omelets for dinner?
It’s something we also have quite often. At least 3 times a month I would say.
How do you like your omelet?
Moist and gooey? Or set and a tad drier? I’d go for the first one. However we can also enjoy an oven omelet though, omelette au four in French. It also makes a delicious breakfast casserole as well.
Bacon Omelet Recipe with Onion
Yes, we certainly love a good omelet here from time to time.
Omelets are so simple to prepare. And they are also a good opportunity to add a variety of leftovers from last night’s dinner as well. Like pulled pork or chicken. And cooked green beans or potatoes. Even white beans are delicious in an omelet!
You can serve this bacon omelet with grilled (garlic) bread. Or do just the way I like my omelet dinners: with a bunch of golden French fries on the side.
Are you looking for a more refreshing summer omelet recipe?
Then you should also check out my omelet with tuna and tomato salsa!
- 5 medium eggs
- 1 small onion sliced
- 1 large garlic clove chopped
- 5,5 oz salted bacon (155 g)
- 2 tsp fresh thyme
- 3 tbsp olive oil
- Pour a tiny drop of olive oil in a large non-stick pan and place it over medium heat. Add the chopped garlic clove and the sliced yellow onion. Season with a little pinch of pepper and salt.
- Cook the garlic and onion for about 8 to 9 minutes until the onion starts to soften and brown lightly. Stir regularly. Dice the salted bacon into smaller strips and add it to the soft onion in the pan.
Stir well and cook for 5 minutes until the bacon is cooked through. In the meantime break the eggs over a large mixing bowl and beat them well. Season with a little pepper and salt to taste. Also add half of the fresh thyme. When the bacon is cooked enough, add the beaten eggs to the hot pan.
- Quickly stir it all a little to divide the bacon and onion evenly over the omelet but don’t scramble the eggs too much. Put a lid on the pan and cook for 2 more minutes until the eggs have set more or less on top. If you like your omelet a little more cooked, leave it covered for a couple of more minutes.
- Then remove the pan from the heat and cut the bacon omelet up. Transfer the omelet onto hot plates. Sprinkle with extra freshly ground black pepper and the rest of the thyme. Serve immediately while hot.