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Fast omelette with bacon recipe

I use a technique that results in a delicious omelette in around a minute and a half — if you’re willing to handle the heat.
Prep Time5 mins
Cook Time1 min
Total Time6 mins
Course: Breakfast
Cuisine: French
Servings: 1
Calories: 379kcal
Author: Terence Carter


  • 2 rashes of smoky bacon
  • 2 –3 large farm fresh eggs
  • 1 teaspoon of Stilton cheese
  • 1 teaspoon of cheddar cheese


  • Fry the bacon over med-high heat in a small frying pan.
  • Have a silicone spatula handy.
  • Crack two eggs into the pan; three if you’re famished or hungover. Yes, that’s into the pan — into a bowl with a whisk is for culinary lightweights.
  • Stir vigorously.
  • After about thirty seconds the eggs will start to congeal.
  • Add the small pieces of Stilton and cheddar and keep stirring.
  • Now push the eggs over to the side of pan, creating an omelette shape. No ‘folding’ with this technique.
  • You can decide how cooked you want your eggs. I usually lift the eggs out now as they’ll still be cooking and will be soft but will set by the time my fork goes into them. Those who want their eggs dry (are these the same people who order steaks well-done?) can leave the eggs in for a little while longer.
  • Use the silicone spatula to separate the omelette from the side of the pan.
  • Grip the handle of the pan with one hand from underneath — the opposite way to how you grip a bike handle.
  • Tilt the pan 45˚ and tilt your warm plate 45˚ towards it and roll the omelette out onto the plate.


Serving: 1g | Calories: 379kcal | Carbohydrates: 3.6g | Protein: 26.5g | Fat: 28.5g | Saturated Fat: 11.3g | Polyunsaturated Fat: 17.2g | Trans Fat: 0g | Cholesterol: 513mg | Sodium: 1215mg | Fiber: 2.5g | Sugar: 0.5g