Omelette with bacon, tomatoes, basil and oregano
2 servings
15 minutes
Omelet with bacon, tomatoes, basil, and oregano is a true embodiment of French gastronomic elegance. The dish's origins date back centuries when the simple yet refined omelet was a staple of French chefs' breakfasts. In this recipe, the classic comes alive with the rich flavor of smoked bacon, juicy tomatoes, and aromatic basil with oregano. The airy and tender eggs envelop the filling, creating a harmonious blend of textures. It can be served as a standalone dish for breakfast or dinner and accompanied by fresh croissants and a glass of light white wine. This omelet is a true celebration of flavor that can evoke memories of a sunny morning in a cozy bistro on the streets of Paris.
1
Whisk the eggs well, add oregano, basil, garlic, salt, and pepper to taste.
- Dried oregano: pinch
- Dried basil: pinch
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Basil leaves: 1 bunch
- Fresh oregano leaves: 1 bunch
2
Heat olive oil in a pan. Add fresh garlic and bacon, sauté for 2-3 minutes, then add tomatoes in their juice and simmer on low heat for 5-7 minutes. Add finely chopped basil and oregano, season lightly with salt, stir and simmer for another 2 minutes.
- Garlic: 2 cloves
- Smoked bacon: 4 pieces
- Canned tomatoes: 200 g
- Basil leaves: 1 bunch
- Fresh oregano leaves: 1 bunch
- Salt: to taste
3
Add all the contents from the pan to the beaten eggs. Mix thoroughly. Pour back into the pan and cover on low heat until cooked.
- Chicken egg: 4 pieces
4
You can sprinkle parmesan on top if desired.
- Smoked bacon: 4 pieces