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Bacon and Cheddar Omelet

You can make fluffy omelets in less time (and with much less effort) than you may think. This brunch-worthy version has a bacon-and-cheddar-cheese filling.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, April 2004


  • 2 slices bacon, halved crosswise
  • 2 large eggs
  • 1/8 teaspoon coarse salt
  • 1 teaspoon olive oil or butter
  • 1/2 cup shredded cheddar


  1. In a small skillet over medium heat, cook bacon until crisp, turning as needed, 3 to 5 minutes. Transfer to a paper towel to drain; let cool slightly, then crumble.

  2. In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with shredded cheddar cheese and crumbled bacon.

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