Bacon, Feta, and Veggie Omelette with Roasted Garlic, Basil, & Parsley Butter

Jun 1, 2015 | Recipes

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We love a good omelette for any meal because it is quick to make and easy to clean up.  This one includes our Roasted Garlic, Basil, and Parsley butter, as well as veggies from Skylight Farm, eggs and bacon from Riverview Farms, and cheese from CalyRoad Creamery.  This recipe makes one 2 egg omelette.

INGREDIENTS: 

  • 1 sweet pepper
  • 1 spring onion
  • 1 slice of bacon
  • 2 eggs
  • 1/8 cup feta
  • Pat of Roasted Garlic, Basil, and Parsley butter (individually wrapped mini butters are the perfect size!)

INSTRUCTIONS:

  1. Dice peppers & onion
  2. In a skillet, cook bacon, turning occasionally, until browned.  Remove from heat, chop, and set aside.
  3. Drain all but one tablespoon of bacon grease from skillet and add peppers and onion. Saute over medium heat with a pinch of salt until soft, about 3-5 minutes. Set aside.
  4. In a mixing bowl, add 2 eggs, salt and pepper.  Whisk thoroughly.
  5. To a medium skillet, add 1 pat of butter.  Place over medium heat and swirl pan to coat butter.  Add whisked eggs and cook without stirring until mostly cooked through, about 3 minutes.
  6. Top eggs with cooked peppers and onion, chopped bacon, and feta.  With a spatula, fold in half.  Slide omelette onto plate and garnish with additional feta if desired.
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