The Blt Omelet
Transform your breakfast routine with "The BLT Omelet," a delicious twist on the classic sandwich that brings bold flavors to your morning table. This protein-packed recipe combines fluffy eggs with crispy bacon, juicy diced tomatoes, and fresh romaine lettuce, all folded into a cheesy, golden omelet. With just 20 minutes from prep to plate, this easy-to-make meal is perfect for busy mornings or a cozy brunch at home. Topped with melted cheddar cheese and seasoned to perfection, this omelet delivers the savory flavors of a BLT in every bite. Whether you're a fan of diner-style comfort food or looking for a low-carb breakfast idea, this satisfying dish is sure to please. Serve it hot and customize with your favorite sides for a delicious start to your day!
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Recipe Information
Ingredients
- 3 large eggs
- 3 slices bacon
- 1 medium tomato
- 1 leaf romaine lettuce
- 0.25 cup cheddar cheese
- 2 tablespoons whole milk
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 tablespoon butter
Instructions
Start by cooking the bacon in a skillet over medium heat until crispy. This should take about 5-7 minutes. Once crispy, transfer the bacon to a paper towel-lined plate to drain excess grease. Chop the bacon into bite-sized pieces and set aside.
While the bacon cooks, dice the tomato into small cubes and set it aside. Wash and pat dry the romaine lettuce leaf, then chop it into thin strips.
In a medium bowl, crack the eggs and add the whole milk, salt, and black pepper. Whisk thoroughly until the mixture is well combined and slightly frothy.
Heat the butter in a non-stick skillet over medium heat until melted and bubbling. Tilt the pan to ensure the butter coats the entire surface evenly.
Pour the egg mixture into the skillet and let it cook undisturbed for about 1-2 minutes or until the edges start to set. Use a spatula to gently push the edges toward the center, allowing uncooked egg to spread to the edges of the pan.
Once the eggs are mostly set but still slightly runny on top, evenly sprinkle the cheddar cheese over one half of the omelet.
Top the cheese with the chopped bacon, diced tomato, and shredded lettuce. Be careful not to overfill the omelet.
Using a spatula, carefully fold the empty half of the omelet over the filling to create a half-moon shape. Press gently to seal.
Continue cooking for another 1-2 minutes, or until the cheese is melted and the omelet is cooked through. Slide the omelet onto a plate and serve immediately.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 2703 mg | 118% | |
| Total Carbohydrate | 18.0 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 12.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 263 mg | 20% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
