Omelet is one of the egg breakfast staples. You can improvise with any stuffing or topping ingredients you truly desire – and yes, I have seen some weird combinations.

This recipe will give you some standard ideas for a delicious omelet – whatever you desire to add after is totally up to you.

This particular recipe will be for an omelet, with bacon, sauteed peppers, tomatoes, jalapeno, and some delicious cheese.

You want to start by gathering the ingredients:

**this recipe will yield one full omelet**

  • 3 eggs – makes a hearty omelet without the need for toast – if you are using toast – use 2 eggs
  • 2 -3 slices of bacon
  • Extra virgin olive oil
  • 1 small pepper (red, yellow or green)– or ½ of a big one
  • 1 small tomato
  • 1 small jalapeno (I remove the seeds to soften the spice but you can skip it altogether if you don’t need or want the heat)
  • ¼ cup of cheese (more or less)
  • Salt/Pepper to taste

*****To make multiple omelets just multiply the ingredients by the amount of omelet*****

Utensils Necessary:

  • Nonstick Frying pan (stainless steel or other pans are ok just make sure you know how to use them with the heat which is CRUCIAL)– You can also use more than one pan if you want the food quicker but one is enough. You will just need to clean it more in between.
  • Plastic or wooden spatula – wooden withstands more heat but plastic is more versatile and easier to clean.
  • 2 or more bowls – prepping and cutting things in advance saves a ton of time during the cooking and helps avoid overcooking, burning and other incidents.
  • Plate for a finished product.


Prep all the ingredients:

Dice tomatoes, peppers and jalapenos and set them aside

Shred cheese (if you need to) or prepare your portion in a side dish

Get out the bacon slices out

Crack the eggs into a small bowl (use later)

Dice tomatoes, peppers and jalapenos and set them aside

Start cooking:

If you are cooking with one pan start with Bacon, it takes the longest, and you can use the bacon fat to cook the peppers and tomatoes if you like.

To cook the bacon, set the pan on a burner at about 4-5 (medium heat), wait for the pan to heat up and throw the bacon in so it starts to sizzle.

From here you can leave it on that temperature, rotating it on a pan to get an even fry. Cook to the way you like it. (**crispy bacon requires more time**)

Remove the bacon onto a plate (use a paper towel to remove excess fat)

Use the rest of fat to either cook the veggies – or clean the pan off to use other oils.

Sautee the peppers, and tomatoes

Heat the pan again (medium heat or 4-5)– wait until its warm to add the oil.

Add 2 Tbsp oil, it should now be easy to move around on the pan

Add the Peppers (and Jalapeno peppers if you chose to go with them) first – let them cook for about 3-5 minutes on a medium heat (4-5)

Add the tomatoes

Cook another 3-5 minutes

Take off the heat and pour in another container or bowl

Cook the omelet

Heat the pan on about low medium heat – (about 2-4) then add the oil – 2 tbsp

Beat the eggs that you prepared in a bowl with a fork for a few seconds to make the whites and yolks blend– you can salt/pepper them now if you would like or wait until finished

Pour the mixture into the pan and let sit on low medium heat – cooking them slower allows for even cooking and you won’t have to flip the omelet! Woo hoo

As the omelet cooks, rotate the pan and sometimes use the flat spatula to get underneath to make sure the omelet doesn’t stick to the pan and cooks freely and evenly

Once the mixture solidifies on the top of the omelet, add the other ingredients on ONE HALF only (Bacon, peppers/tomatoes, and cheese) and them flip the other side to close it up. Let heat for a few moments.