Cheesy Bacon & Bell Pepper Omelette with Herb Butter Toast & Arugula Salad
Breakfast

Cheesy Bacon & Bell Pepper Omelette

with Herb Butter Toast & Arugula Salad

40 MIN
$25.99 2 Servings
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From the Test Kitchen

This hearty breakfast features a fluffy omelette filled with bites of bacon, bell pepper, and scallions, plus a layer of white cheddar. You'll serve it with garlic-herb buttered toast and a simple arugula salad.
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  • Nutrition
    PER SERVING
  • Calories
    1230 Cals (est.)
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Nutrition Label
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fresh
ingredients
Cheesy Bacon & Bell Pepper Omelette with Herb Butter Toast & Arugula Salad
Title
  • 4 oz Applewood Smoked Uncured Bacon
  • 4 Pasture-Raised Eggs
  • 2 oz Arugula
  • 1 Bell Pepper
  • 2 Scallions
  • 2 Sandwich Rolls
  • 2 oz White Cheddar Cheese
  • 1 oz Pickled Peppadew Peppers
  • ¼ cup Cream
  • ½ oz Salted Butter
  • 2 tsps Honey
  • 1 Tbsp Sherry Vinegar
  • 1 oz Garlic & Herb Flavored Butter
step-by-step
instructions
Cook & chop the bacon
1 Cook & chop the bacon

Preheat the oven to 450°F. Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 8 to 10 minutes, or until cooked through and crispy. Transfer to a cutting board; roughly chop.

Prepare the ingredients & make the salad
2 Prepare the ingredients & make the salad

Meanwhile, wash and dry the fresh produce. Halve the rolls. Small dice the bell pepper (discarding the stem, ribs, and seeds). Slice the scallions, separating the white bottoms and green tops. Grate the cheddar on the large side of a box grater. Roughly chop the pickled peppers. Crack the eggs into a bowl; add the cream (shaking the packet before opening). Season with salt and pepper; beat until smooth. In a large bowl, whisk together the honey, vinegar, and 1 tablespoon of olive oil. Add the arugula and chopped pickled peppers; season with salt and pepper. Toss to coat.

Make the toast
3 Make the toast

Place the halved rolls on a separate sheet pan, cut side up; evenly top with the garlic-herb butter. Toast in the oven 5 to 7 minutes, or until lightly browned. Transfer to a cutting board; carefully halve on an angle.

Cook the vegetables
4 Cook the vegetables

Meanwhile, in a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and sliced white bottoms of the scallions. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.

Make the omelette & serve your dish
5 Make the omelette & serve your dish

In the same pan, heat the plain butter on medium until melted. Add the beaten eggs; gently swirl to fill the pan. Cook, tilting the pan in a circular motion until the eggs are slightly cooked and just set around the edges, about 1 minute. Using a spatula, gently pull the edges towards the center of the pan, tilting slightly so the uncooked egg hits the pan, 1 to 2 minutes, or until set. Top one half with the cooked vegetables, chopped bacon, and grated cheddar. Carefully fold the other half over the filling. Cook 30 seconds to 1 minute, or until the cheese is melted. Carefully transfer to a work surface; halve the omelette lengthwise. Serve the finished omelettes with the salad and toast on the side. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Cook & chop the bacon
1 Cook & chop the bacon

Preheat the oven to 450°F. Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 8 to 10 minutes, or until cooked through and crispy. Transfer to a cutting board; roughly chop.

2 Prepare the ingredients & make the salad

Meanwhile, wash and dry the fresh produce. Halve the rolls. Small dice the bell pepper (discarding the stem, ribs, and seeds). Slice the scallions, separating the white bottoms and green tops. Grate the cheddar on the large side of a box grater. Roughly chop the pickled peppers. Crack the eggs into a bowl; add the cream (shaking the packet before opening). Season with salt and pepper; beat until smooth. In a large bowl, whisk together the honey, vinegar, and 1 tablespoon of olive oil. Add the arugula and chopped pickled peppers; season with salt and pepper. Toss to coat.

Prepare the ingredients & make the salad
Make the toast
3 Make the toast

Place the halved rolls on a separate sheet pan, cut side up; evenly top with the garlic-herb butter. Toast in the oven 5 to 7 minutes, or until lightly browned. Transfer to a cutting board; carefully halve on an angle.

4 Cook the vegetables

Meanwhile, in a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and sliced white bottoms of the scallions. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.

Cook the vegetables
Make the omelette & serve your dish
5 Make the omelette & serve your dish

In the same pan, heat the plain butter on medium until melted. Add the beaten eggs; gently swirl to fill the pan. Cook, tilting the pan in a circular motion until the eggs are slightly cooked and just set around the edges, about 1 minute. Using a spatula, gently pull the edges towards the center of the pan, tilting slightly so the uncooked egg hits the pan, 1 to 2 minutes, or until set. Top one half with the cooked vegetables, chopped bacon, and grated cheddar. Carefully fold the other half over the filling. Cook 30 seconds to 1 minute, or until the cheese is melted. Carefully transfer to a work surface; halve the omelette lengthwise. Serve the finished omelettes with the salad and toast on the side. Garnish with the sliced green tops of the scallions. Enjoy!

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