Our favorite foods are all about contrasts: sweet flavors make savory flavors more savory, soft textures emphasize crunchiness, and the visual appeal of different shapes adds to the “yum!” factor. In this omelet, the umami-rich, savory bacon is the perfect foil for the slightly sweet peas, just as the creamy egg is the ideal opposite for the slightly sharp green onions. I opted to sauté the onions before stirring them into the egg, but you could skip the pre-cooking if you’d like less-tamed onions.
This ultra-savory omelet makes a great lunch or breakfast. Or both — you could double the ingredients and leave half of the omelet in the pan to enjoy later on. Dishes made with cooked eggs last for several days in the refrigerator and are delicious when eaten chilled. (Note: don’t reheat egg-based dishes in a microwave! They tend to become rubbery and decidedly less appealing.)
Bacon & Pea Omelet
This recipe makes 1 omelet. Feel free to double the recipe if you like. Should you want 3 or more servings, you might want to use more than one skillet — if the omelet gets too big, it’ll be very difficult to flip over without cracking it. Medium and small omelets are much better than large ones!
2 stalks green onions, green part only, minced
1 egg, preferably from pastured hens
1 strip cooked bacon (I adore Applegate’s pastured bacon), chopped
Handful frozen peas
Heat a dash of extra-virgin olive oil or a dab of butter in a medium nonstick skillet over medium heat for a minute or two before adding the green onions. Reduce heat to medium-low and sauté for 2-3 minutes or until softened. While the onions cook, lightly whisk the egg in a medium mixing bowl. Whisk in the chopped bacon and the peas.
Pour the egg into the pan and swirl to incorporate the cooked green onions. Cook over medium heat for 2 minutes, then use a spatula to squiggle a hole into the center of the omelet to let the still-completely-raw layer on top run down to the surface of the pan to cook. After another minute, the center should be somewhat set. Very gently flip omelet over, using 2 spatulas if that would make your task easier. (It does mine. I always use 2 spatulas for omelet-flipping.) Cook another 3 minutes or until both sides are golden brown.
Serve immediately. Any leftovers can be refrigerated for up to 4 days and savored at any time of the day. Who says omelets are only for breakfast?
Print This Post