Omelet With Smoked Bleu Cheese and Caramelized Bacon

READY IN: 13mins
Recipe by COOKGIRl

I had Oregon-made Rogue Creamery 'Smokey Blue' blue cheese leftover and thought I'd throw an omelet together after reading the description of said cheese. Experiment with another fresh herb of choice. May I suggest this recipe for caramelizing the bacon?: Agave Glazed Bacon. I used a combination of garlic-flavored olive oil and butter.

Top Review by Muffin Goddess

What a fabulous flavor combination! I used Kittencal's Recipe#148294, and used a bit of extra bacon in this (and gave the doggies a bit of a tasty snack with the pieces I didn't use in the omelet). I forgot about the garlic until my omelet had already started cooking, so I just sprinkled it with a bit of onion powder instead. I browned my omelet a little too much, trying to make sure that the inside was cooked enough, but I didn't even notice once I tried the fully-assembled omelet. I was unsure if I'd like the hazelnuts in this, since I'm not a huge nut fan unless they're the flavored ones like you get at festivals, but they really worked in this. Not only does this omelet have wonderful flavors in it, it also has great presentation. This is a breakfast to impress, and I would definitely make this again. Thanks for posting! Made for Culinary Quest I Family Picks

Ingredients Nutrition


  1. Whisk the eggs in a bowl with some cracked black pepper.
  2. Stir in the blue cheese.
  3. Heat up the (garlic-flavored) olive oil and/or butter in an omelet pan on medium heat.
  4. Pour in the eggs (and garlic if using) and cook gently until just ready to fold.
  5. Fold the sides in to the center of the omelet and plate. (Yes, the center of the omelet will be slightly runny.) The bottom of the omelet should not be brown at all.
  6. Garnish with a small amount of bleu cheese, the crumbled bacon, chopped hazelnuts and fresh parsley.
  7. We served our omelet with steamed carrots and roasted small Yukon gold potatoes for an easy weeknight meal.

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