The Blt Omelet
Transform your breakfast routine with "The BLT Omelet," a delicious twist on the classic sandwich that brings bold flavors to your morning table. This protein-packed recipe combines fluffy eggs with crispy bacon, juicy diced tomatoes, and fresh romaine lettuce, all folded into a cheesy, golden omelet. With just 20 minutes from prep to plate, this easy-to-make meal is perfect for busy mornings or a cozy brunch at home. Topped with melted cheddar cheese and seasoned to perfection, this omelet delivers the savory flavors of a BLT in every bite. Whether you're a fan of diner-style comfort food or looking for a low-carb breakfast idea, this satisfying dish is sure to please. Serve it hot and customize with your favorite sides for a delicious start to your day!
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Ingredients
- 3 large eggs
- 3 slices bacon
- 1 medium tomato
- 1 leaf romaine lettuce
- 0.25 cup cheddar cheese
- 2 tablespoons whole milk
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 tablespoon butter
Directions
Step 1
Start by cooking the bacon in a skillet over medium heat until crispy. This should take about 5-7 minutes. Once crispy, transfer the bacon to a paper towel-lined plate to drain excess grease. Chop the bacon into bite-sized pieces and set aside.
Step 2
While the bacon cooks, dice the tomato into small cubes and set it aside. Wash and pat dry the romaine lettuce leaf, then chop it into thin strips.
Step 3
In a medium bowl, crack the eggs and add the whole milk, salt, and black pepper. Whisk thoroughly until the mixture is well combined and slightly frothy.
Step 4
Heat the butter in a non-stick skillet over medium heat until melted and bubbling. Tilt the pan to ensure the butter coats the entire surface evenly.
Step 5
Pour the egg mixture into the skillet and let it cook undisturbed for about 1-2 minutes or until the edges start to set. Use a spatula to gently push the edges toward the center, allowing uncooked egg to spread to the edges of the pan.
Step 6
Once the eggs are mostly set but still slightly runny on top, evenly sprinkle the cheddar cheese over one half of the omelet.
Step 7
Top the cheese with the chopped bacon, diced tomato, and shredded lettuce. Be careful not to overfill the omelet.
Step 8
Using a spatula, carefully fold the empty half of the omelet over the filling to create a half-moon shape. Press gently to seal.
Step 9
Continue cooking for another 1-2 minutes, or until the cheese is melted and the omelet is cooked through. Slide the omelet onto a plate and serve immediately.
Nutrition Facts
| Serving size | 381.4 grams (381.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 620 |
| Total Fat 43.60g | 56% |
| Saturated Fat 19.30g | 97% |
| Polyunsaturated Fat 1.90g | |
| Cholesterol 642mg | 214% |
| Sodium 2703mg | 118% |
| Total Carbohydrate 18.00g | 7% |
| Dietary Fiber 1.20g | 4% |
| Total Sugars 12.20g | |
| Protein 35.30g | 71% |
| Vitamin D 143IU | 713% |
| Calcium 263mg | 20% |
| Iron 4mg | 19% |
| Potassium 680mg | 14% |
Source of Calories