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closeup shot of omelette on white plate with silver fork resting on it with salad blurred in background
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5 from 5 votes

Chilli, Cheese and Bacon Omelette

This omelette is stuffed with crispy bacon, oozy cheese and a gentle kick of spice. It's quick, easy and absolutely delicious!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Brunch
Cuisine: Universal
Servings: 1
Calories: 821kcal
Cost: £4 / $5

Equipment

  • 9" NON-STICK Frying Pan
  • Small Bowl & Fork/Whisk (to beat eggs)
  • Plastic Spatula
  • Wooden Spoon
  • Cheese Grater

Ingredients

  • 3 large Eggs
  • 3 slices of Streaky Bacon, diced
  • 1/3 cup / 35g Cheddar or Red Leicester, grated
  • 1 small Red Chilli, deseeded & finely diced
  • 1 small Shallot, finely diced
  • 1 tbsp Butter
  • Salt & Pepper, to taste
  • dash of Olive Oil

Instructions

  • Eggs: In a small bowl beat 3 eggs with a good pinch of salt and pepper until completely smooth. Place to one side.
  • Bacon: Add bacon to a pan over medium heat with a small dash of olive oil. Fry until it begins to crisp, then add in shallot/chilli and fry until they soften & start to brown. Remove from pan, discarding any excess oil.
  • Omelette: Melt in 1 tbsp butter and make sure it's evenly distributed across the pan as best you can. Turn heat to low-medium and pour in eggs. Leave to gently fry until you're able to comfortably lift the sides and the egg on the top is almost cooked through (should still be slightly wet, it will continue cooking once folded). If the base starts to cook too quickly before the top begins to set just lower the heat slightly.
  • Filling: Sprinkle cheese over half the egg (in a half moon), top with bacon/shallot/chilli then finish with more cheese. Tilt the pan in the direction of your filling and carefully run your spatula under the other half and fold on top of the filling.
  • Serve: Plate up with any sides (see notes) and enjoy!

Video

Notes

a) To serve - You can absolutely have this by itself, or you can turn it into a brunch feast. In the video/photos I've served with avocado slices on toast (seasoned with s&p, dried chilli and a squeeze of lemon juice), grilled tomatoes and fresh rocket.
b) Pan Size - 9" is perfect for a 3 egg omelette. You can use slightly smaller/larger, the omelette with just be slightly thicker/thinner so just keep an eye on it as it will cook at a different rate. In all cases though it's essential to use a non-stick pan!
c) Calories - based on served to one person with no sides. 

Nutrition

Calories: 821kcal | Carbohydrates: 7.87g | Protein: 39.21g | Fat: 70.03g | Saturated Fat: 17.418g | Polyunsaturated Fat: 4.277g | Monounsaturated Fat: 14.181g | Trans Fat: 0.502g | Cholesterol: 611mg | Sodium: 890mg | Potassium: 819mg | Fiber: 1g | Sugar: 4.48g | Vitamin A: 1850IU | Vitamin C: 65.5mg | Calcium: 358mg | Iron: 3.77mg