Cheese Crusted Bacon & Vegetable Omelette
This omelette is no ordinary vegetable omelette. It sits on top of a cheese crust and topped with bacon and more cheese. And it’s a great breakfast to grab on-the-go when it’s made in small portions, like this recipe.
- 4 Eggs
- pinch Heavy cream
- pinch Salt & Pepper
- 2 Green onions, diced
- 1/4 Green pepper, diced
- 3 pieces Bacon, cooked
- Cheddar cheese, shredded
Spread cheddar cheese in the bottom of 6 small individual serving dishes (like ramekins). Bake at 350 for 10 minutes.
Cut up vegetables. Cut each bacon piece into 4 pieces.
Saute vegetables in a fry pan (add cooked bacon on side of pan to warm up, but remove before adding egg mixture)
Whisk eggs, cream, salt and pepper. Pour mixture into fry pan with vegetables.
Cook omelette on one side and flip to cook other side.
Cut up to divide omelette into 6 pieces. Add each piece into each cheese crust lined dish.
Place 2 bacon pieces on top of each dish and sprinkle with cheese.
Bake at 350 for 3-4 minutes to melt cheese.
Serve in the dish or remove from dish and serve on a plate.
Can store in fridge to take with you on the go and heat up later!