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the best bacon omelet recipe with sun dried tomato, basil, and feta cheese

Sun-dried Tomato, Basil, Bacon, and Feta Omelet

This recipe uses sun-dried tomatoes, bacon, basil, and feta cheese to make a mouthwatering omelette that is sure to delight breakfast, brunch, lunch, and dinner crowds! It is healthy and low carb.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Main Course
Cuisine American
Servings 3 people
Calories 653 kcal

Equipment

Ingredients
  

  • 6 large eggs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon crushed red pepper flakes
  • 1 cups Feta cheese crumbled
  • ½ cups sun-dried tomatoes drained and chopped
  • 8 slices bacon cooked until crispy and crumbled
  • ¼ small fresh basil leaves shredded or torn into pieces
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 400ºF. It's not absolutely necessary to bake an omelet, but I think putting it in the oven for 3-4 minutes right at the end makes the cheese nice and melty without overcooking the eggs.
    break the eggs into a bowl
  • In a medium bowl, vigorously beat the eggs, salt, pepper, and red pepper flakes with a whisk or fork. You want the egg whites and yolks to be well incorporated. The mixture should become frothy; it could take as long as 5 minutes. This step is important because it puts lots of air in the eggs and makes the finished omelet fluffy.
    whisk the eggs until they're frothy
  • In a second bowl, combine the cheese, tomatoes, bacon, and basil.
    mix the bacon, sun-dried tomatoes, basil, and feta in a medium bowl
  • Heat the olive oil in an oven-safe 12-inch non-stick skillet over medium heat. It is hot enough when a drop of water sizzles.
  • Pour the beaten egg mixture into the skillet and cook gently over medium or medium-low heat. Do not stir or disturb the egg AT ALL.
    add eggs to the hot skillet
  • After 2 to 3 minutes, the eggs will begin to set. Use a spatula to lift the edges of the egg that's set and tilt the pan so that the uncooked egg slides under the more cooked parts and it all gets firm on the bottom. Move to the next step as soon as the bottom is set. Don't wait for the top to set before moving to the next step.
    tip the skillet so that the egg cooks
  • Sprinkle the cheese and toppings mixture evenly over the eggs and remove the pan from the heat.
    add the toppings to the eggs
  • Transfer the pan to the oven and cook for 3 to 4 minutes, until the cheese melts and the egg is firm.
    a large flat omelet covered with sun-dried tomatoes, fresh basil, feta cheese, and bacon
  • Slide the omelet onto a serving plate and fold it over on itself as you do.
    slide the omelet onto a plate, folding it in half as you do
  • Let it rest for a couple of minutes, then cut in half and serve.

Nutrition

Calories: 653kcal | Carbohydrates: 14g | Protein: 30g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 455mg | Sodium: 1901mg | Potassium: 930mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1037IU | Vitamin C: 7mg | Calcium: 330mg | Iron: 4mg
Keyword bacon, eggs, feta, omelet
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