Omelet with Bacon, Parmesan, and Herbs

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use sausage instead of bacon, but it’s definitely tastier with bacon. You can simply use vegetable oil or just butter. Milk can be of any fat content, just not too low. You can also use another cheese instead of Parmesan, but it’s preferable that it’s salty. To taste, you can add diced bell pepper while frying the onion and bacon. ENJOY YOUR MEAL!

Ingredients

Chicken Egg - 4 pieces
Milk - 5 fl oz
Bacon - 1.8 oz
Onion - 1 head
Garlic - 1 clove
Grated Pecorino Pepato Cheese - 1 tablespoon
Fresh basil leaves - a pinch
Salt - to taste
Ground Black Pepper - to taste
Herbs - 1 bunch
Butter - to taste
Vegetable Oil - to taste

Step by Step guide

Step 1

Slice the onion into thin half-rings. Cut the bacon into thin slices (you can also cut it into cubes or strips, but thin slices are the tastiest).

Step 2

Mix the eggs with the milk and whisk. Add finely chopped garlic, dried basil, salt, and pepper to taste to this mixture.

Step 3

Grate the Parmesan and chop the herbs.

Step 4

Melt the butter in a warm skillet and add vegetable oil. Add the onion and sauté for half a minute. Then add the bacon. Sauté everything together for another 3–4 minutes.

Step 5

Pour the egg-milk mixture into the skillet and stir. Immediately sprinkle everything with grated Parmesan and mix (this way the Parmesan melts and becomes part of the omelet).

Step 6

Next, cook on medium heat for 6–7 minutes (during these 6–7 minutes, it’s best not to leave the skillet, as the eggs cook very quickly. It’s also preferable not to stir the dish while frying — better to poke it in areas that are not cooking well (this way the omelet remains whole and tender, with a slightly crispy crust).

Step 7

Transfer the omelet to a plate. Sprinkle with herbs. If there are any leftover Parmesan, you can sprinkle it on top as well. Serve with sour cream-tomato sauce, a tomato, and anything else you like or find appropriate.