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
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Spread cheddar cheese in the bottom of 6 small individual serving dishes (like ramekins). Bake at 350 for 10 minutes.
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Cut up vegetables. Cut each bacon piece into 4 pieces.
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Saute vegetables in a fry pan (add cooked bacon on side of pan to warm up, but remove before adding egg mixture)
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Whisk eggs, cream, salt and pepper. Pour mixture into fry pan with vegetables.
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Cook omelette on one side and flip to cook other side.
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Cut up to divide omelette into 6 pieces. Add each piece into each cheese crust lined dish.
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Place 2 bacon pieces on top of each dish and sprinkle with cheese.
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Bake at 350 for 3-4 minutes to melt cheese.
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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!
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