Omelette with bacon, parmesan and herbs
2 servings
25 minutes
Omelet with bacon, parmesan, and herbs is an elegant combination of simple ingredients that turns breakfast into a culinary masterpiece. European cuisine has long appreciated this delicate, nutritious, and aromatic omelet. Smoked bacon adds richness while parmesan contributes noble piquancy and softness to the texture. The light freshness of herbs complements the flavor ensemble, making the dish balanced. The omelet is easy and quick to prepare: onions and bacon are sautéed until golden brown, then an airy egg-milk mixture is poured in that immediately absorbs the aroma of spices. Topped with parmesan, it transforms into a melt-in-your-mouth delicacy. Served hot, garnished with fresh herbs and accompanied by a light sauce, this omelet is perfect for a leisurely breakfast or cozy home dinner, offering rich flavor and a sense of comfort.
1
Slice the medium 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).
- Onion: 1 head
- Bacon: 50 g
2
Mix eggs with milk and whisk. Add finely chopped garlic, dried basil, salt, and pepper to taste.
- Chicken egg: 4 pieces
- Milk: 150 ml
- Garlic: 1 clove
- Dried basil: pinch
- Salt: to taste
- Ground black pepper: to taste
3
Grate the parmesan and chop the greens.
- Grated Parmesan cheese: 1 tablespoon
- Green: 1 bunch
4
Melt butter in a warm pan, add vegetable oil. Add onion and sauté for half a minute. Then add bacon. Sauté everything together for another 3-4 minutes.
- Butter: to taste
- Vegetable oil: to taste
- Onion: 1 head
- Bacon: 50 g
5
Pour the egg-milk mixture into the pan and stir. Immediately sprinkle all with grated Parmesan and mix (this way the Parmesan melts and becomes part of the omelet).
- Chicken egg: 4 pieces
- Milk: 150 ml
- Grated Parmesan cheese: 1 tablespoon
6
Then fry for 6-7 minutes over medium heat (during these 6-7 minutes, it is advisable not to leave the pan, as the eggs cook very quickly. It is also better not to stir the dish while frying - instead, poke it in areas that are not cooking well (this way, the omelet remains whole and tender, with a slightly crispy crust).
- Chicken egg: 4 pieces
- Milk: 150 ml
7
Place the omelet on a plate. Sprinkle with herbs. If there are leftovers of parmesan, you can sprinkle them on top as well. It can be served with sour cream-tomato sauce, a tomato, and anything else you like or find appropriate.
- Green: 1 bunch
- Grated Parmesan cheese: 1 tablespoon