Fact number one: there is without a doubt always time for a bacon omelette. And then fact number two: I am extremely fond of crispy cooked bacon in combination with fresh and zesty sour apples. So how about putting both of those facts together and pour it into one hell of an omelette!
So here’s the question of the day.
Would a bacon and green apple omelette really work out?
Or do you think that this is rather a wonky idea after all? I’m not sure what to think of it. So why not try it out and see what comes out of it? The proof of the pudding, right.
And if it is good, yay! Otherwise I’ll have to come up with something else for lunch today. But I have to admit that the idea of adding sliced apple to an omelet is perhaps a little off the wall.
Anyway, how did it go in the end?
Well now I can give you the correct answer right here and now.
Of course it works out well!
Look at this little beauty below, best proof in the whole wide world.
We loved it.
Bacon Omelette with Green Apples
So yes, here’s how to pimp a boring everyday omelette!
And the solution is simple. Just add bacon and a fresh green apple. And I can tell you right off the bat that this omelet is one of the most creative ones I’ve made before.
Whatever you do, use one of those classic green and nicely sour Granny Smith apples. Or at least a sour apple that really stand out in flavor.
Dig in, folks! Because it’s omelette time!
Do you love funky experimental omelettes for lunch?
Then you should also check out my creamy 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.