Omelette with Bacon, Peppers, Tomatoes & Feta

Omelette with Bacon, Peppers, Tomatoes & Feta

Spring is finally here, Yes! Winter has finally left the party (good riddance to that buzz-kill). It has finally stopped snowing and now we’ve switched gears to sunshine and patios – HOORAY! With the weather warming up, it’s had me craving lighter foods and vegetables. Yup, you read that right. I have actually been craving veggies! As such I have been incorporating them everywhere I can to bring out that fresh light taste of sunshine, especially first thing in the morning.

My father taught me this great trick of how to make a lighter omelette. It’s the perfect blanket to wrap those great summer veggies in! By making a cornstarch slurry (aka cornstarch and water) and adding it to the eggs, it lightens your eggs while still helping to keep the egg together better than if it just had water alone. It makes for a nice light omelette (because I am picky and don’t like it when it is too heavy) and helps to keep in all those veggies, and bacon (cause let’s be real, everything is better with bacon), you threw in.


1 tbs canola oil
4 eggs
1 tbs cornstarch
2 tbs water
1 small green pepper, chopped
1 tomato, seeded and chopped
1/4 cup green onions, chopped
2 tbs feta, crumbled
1/4 cup bacon, chopped into lardons,  or pancetta (optional)


Heat the oil in a large skillet over medium-high heat. Meanwhile, in a small bowl, mix together the cornstarch and water. Add the eggs and whisk thoroughly. Add the egg mixture to the skillet and let heat through until egg is fully cooked. Do not move the eggs – you want this to end as one large, flat piece of egg.

Once the egg is fully cooked, add the cheese, pepper, tomato, bacon and green onions to one half of the pan. Using a large spatula, fold the uncovered half of the egg onto the vegetables on the other half of the pan.

Serve immediately. Top with sour cream, salsa, hot sauce or any other of your favourite omelette toppings if desired.

Serves 2

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