Cheesy Bacon and Red Onion Omelette

    35 min

    A wonderful omelette to wake up to. Beaten egg is cooked with sauteed red onion, Cheddar cheese, processed cheese and seasonings. Serve for breakfast, brunch, lunch, dinner or as a snack.

    55 people made this

    Serves: 2 

    • 4 rashers streaky bacon
    • 1 teaspoon butter
    • 1/2 small red onion, diced
    • 3 extra large eggs
    • 2 tablespoons water
    • 4 tablespoons grated mature Cheddar cheese
    • 1 slice processed cheese, such as Kraft singles, unwrapped and chopped
    • 1/8 teaspoon salt
    • 1/8 teaspoon crushed chillies

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Cook bacon in a frying pan over medium-high heat until crisp. Remove with a slotted spoon to kitchen towels to drain and cool; crumble the bacon and set aside.
    2. Melt the butter in a frying pan over medium heat. Cook and stir the onion in the butter until tender, about 10 minutes.
    3. Prepare a 25cm or similar sized non-stick frying pan with cooking oil spray. Whisk together the eggs and water; pour the egg mixture into the cold frying pan. Place pan over medium-high heat and cover.
    4. Cook until steam begins to vent from the frying pan. Remove the lid. Sprinkle the crumbled bacon, Cheddar cheese, processed cheese, salt and crushed chillies over the eggs. Spread the onions over the eggs. Gently swirl the frying pan in a circular motion to release the omelette and slide it onto a plate. Fold the omelette in half. Allow the cheese to melt, about 2 minutes.

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    Reviews in English (28)


    Nice take on an omelet and great technique for cooking! Since my husband is a huge fan of bacon I just had to give this a try and I'm glad I did. This was very filling - perfect for a weekend breakfast for two! I omitted the American cheese and just stuck with the sharp cheddar. The addition of the red pepper flakes gave it a nice kick. This was delicious served with whole grain toast and fresh fruit!  -  22 Sep 2012  (Review from Allrecipes US | Canada)


    Wonderful technique. Yielded a nice puffy omelet like one gets in a restaurant. Using what I had on hand, I substituted Parmesan and Sharp Cheddar, sauteed frozen pre-chopped onion and bell pepper blend, real bacon bits and pimiento for more color. I'll use this recipe again soon.  -  29 Sep 2007  (Review from Allrecipes US | Canada)


    Thank you for sharing this super easy technique! I have never had luck with making omelets, but when I saw that other readers were having luck with this method, I decided to give it a try I followed the directions exactly, and added bell pepper and banana peppers with my onion. Thanks again!  -  15 Feb 2010  (Review from Allrecipes US | Canada)