Omelet With Bacon and Parmesan Cheese

"Simplicity. The comfort of bacon with a touch of sophistication from Parmesan cheese and Italian seasoning. Please do not add additional salt, it is not needed! I prepared this this morning to finish off a bottle of shredded Parmesan cheese. Each serving is a 3-egg omelet. The cooking time is long because I cook my bacon on low heat. But I can't stop you from cooking it your way, can I?"
photo by diner524 photo by diner524
photo by diner524
photo by mersaydees photo by mersaydees
photo by lazyme photo by lazyme
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:




  • Cook 2 pieces of bacon on medium-low heat in 10-inch saute pan,until browned but not super crisp. After first side has browned, turn over to brown other side. The second side will take almost no time.
  • Place cooked bacon on paper-towel-lined plate, and blot top with paper towel. When cool, crumble bacon and set aside.
  • Pour off all but 1 tablespoon of bacon grease.
  • With a fork, lightly beat eggs with Italian seasoning. Do not add salt; I don't think pepper is needed, either.
  • Heat pan with remaining bacon grease to medium heat. Then pour in egg batter.
  • As egg sets, gently push egg batter from pan's side toward 2 inches from center with a spatula, and repeat on other side. Let fluid egg batter fill exposed pan.
  • Again, as egg sets, begin 90 degrees from before, push egg batter from pan's side, etc. The idea is to ensure that uncooked egg batter gets exposed to the heat. Try not to end up with all of the egg piled in the center of the pan. :wink:

  • As top of egg starts to set, sprinkle crumbled bacon on one half of omelet. Sprinkle parmesan cheese across entire top surface of omelet. If bottom of omelet seems set, but top is not done, put a lid on the pan for about a minute to assist.
  • When top has set, turn off heat, turn bacon-less half over to cover bacon half. With spatula, cut in half and serve half on one plate, and other half on another plate.
  • Serves two, each is a 3-egg omelet.

Questions & Replies

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  1. I used 4 eggs which was plenty for the DM and I with some wholemeal/wholegrain toasted bread. I did cook my bacon in the oven and used a dab of butter to grease the pan to cook the eggs. Think the italian seasoning and parmesan are a great touch and wonderful flavour. Also served some butter fried button mushrooms on the side. Thank you KateL, made for Potluck Tag.
  2. Wonderful omelet!! I made me a two egg omelet but still kept the same amount of bacon. You really don't need to add any salt or it would be way too salty, and I love salty foods. Made for Stars Tag. Thanks for sharing a new way to make a wonderful omelet!!
  3. This is an elegant and simple to make omelet with really good technical instructions. I admit that I halved it and used bacon that I fried a couple of days ago, so I didn't have bacon grease when called for! However, in the spirit of the Italian seasonings, I pulled out my treasured olive oil infused with basil and used a bit of butter in place of. Thanks, KateL! Made for <b>Zaar Stars</b>.
  4. this was great, I like the addition of the Italian seasoning and parmesan cheese, for extra fluffy eggs I added in 1/8 teaspoon baking powder, I also added in fresh ground black pepper, thanks for sharing Kate!
  5. Great omelet! Simple and tastes great. My DH and I enjoyed it for breakfast this morning. Thanks for sharing!


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