Bacon and Spinach Omelet
This Bacon and Spinach Omelet is a perfect, satisfying breakfast that combines the savory flavors of crispy bacon with the freshness of spinach and the fluffiness of eggs. It’s easy to make and packed with protein, making it a great choice to start your day. The bacon adds a crispy crunch, while the spinach gives a burst of color and nutrition, and the eggs tie everything together for a classic, flavorful meal.
Equipment
- Nonstick frying pan or skillet
- Whisk for beating eggs
- Spatula for flipping and folding the omelet
- Knife and chopping board (for prepping ingredients)
Ingredients
- 3 large eggs
- 2 slices of bacon
- 1/4 cup fresh spinach chopped
- 1 tablespoon butter or oil for frying
- Salt and pepper to taste
- 1/4 cup shredded cheese optional, such as cheddar or mozzarella
- Fresh herbs optional, for garnish
Instructions
- In a skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the pan and set aside on a paper towel to drain excess fat. Once cooled, chop the bacon into small pieces.
- In the same skillet, add the spinach and sauté for 1-2 minutes until wilted. Remove the spinach from the pan and set aside.
- In a small bowl, whisk the eggs and season with salt and pepper.
- In the same skillet, add butter or oil and heat over medium-low heat. Pour the beaten eggs into the skillet and let them cook for 1-2 minutes, swirling the pan occasionally to ensure even cooking.
- Once the edges of the eggs start to set, add the bacon and spinach mixture to one half of the omelet. Optionally, sprinkle cheese on top.
- Gently fold the omelet in half using a spatula and cook for another minute until fully set.
- Slide the omelet onto a plate and garnish with fresh herbs if desired. Serve immediately.