Egg Bacon Spinach Omelette is quick and easy to prepare. Honestly, I don’t think you even need a recipe to make this. This Egg Bacon Spinach Omelette is pretty versatile.

An omelette on a plate made with spinach, mushroom, red and green peppers and bacon wrapped in egg. Hot sauce, salt and pepper on the side.

Ingredients substitute to make an omelette

Making an omelette is very versatile. You are not limited to the ingredients called for in this recipe. Use whatever you have. Here are some other ingredients to use.

Sausage or vienna sausage, spam, cornbeef, sardines, ham, cold cuts, green onion, mushroom, parsley, cheese, yellow, white or red onion, garlic, kale, garbanzos, Lima beans, black olives and any vegetables or beans you love..

You can use just egg whites and vegetables only, if desired without meat.

Ingredients to make omelette are spinach, mushroom, red and green peppers, onion, and eggs.

How to make the omelette

Bacon are sliced into smaller strips and fried until crisp then set aside.

Saute the vegetables and spinach until wilted then set aside.

Season and whisk the eggs. Cook until the bottom is firm and runny on top.

Season and whisk the eggs. Pour and spread beaten eggs in the skillet. Cook until the bottom is firm and runny on top.

Add the vegetable and bacon on top and fold both sides of egg to secure the mixture. Cook for 30 seconds and transfer to a plate.

TIP: Cook bacon until crisp. To keep its crispiness, add it to omelette just before you fold it. Also, another option is use bacon as topping.

Store and reheat

Cover and refrigerate leftover omelette for up to 2 days. Reheat in the microwave for about a minute.

Try other omelette recipes

Shrimp Egg Foo Young
Sayote Omelette with Pork and Shrimp

Recipe

Egg Bacon Spinach Omelette

This omelette recipe is easy and versatile made of egg, bacon and spinach.

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 188kcal

Ingredients

3 strips bacon
4 eggs beaten
1 tablespoon yellow onion chopped
2 tablespoon green bell pepper minced
1 tablespoon red bell pepper minced
2 tablespoons mushroom
2 cups spinach
pinch of garlic powder
salt and pepper to taste
1 tablespoon olive oil or bacon fat
1 tablespoon green onion chopped
2 tablespoons grated cheese

US Customary - Metric

Instructions

Cut bacon into narrow strips. Cook bacon until crisp. Set aside.
Remove excess bacon fat.
On the same skillet, saute onion until soft.
Stir-in red and green bell pepper. Cook for a minute.
Add mushroom and spinach. Cook for a minute until spinach is wilted.
Season with garlic powder, salt and pepper.
Set aside.
Beat eggs. Season with salt.
On the same non-stick skillet, add olive oil or bacon fat over medium heat.
Pour and spread egg evenly.
Cook for about a minute or so until bottom egg is quite firm but top is runny.
Add and spread spinach mixture and bacon (lengthwise) in the middle of egg. Note: You can set aside ¼ cup of spinach mixture and bacon as egg topping, if you like but optional.
Flip both sides of egg to secure mixture.
Cook for 30 seconds to a minutes.
Transfer to serving plates.
Garnish with what ever toppings you have.

Video

Notes

Making an omelette is versatile. You can use other meat or vegetables and you can also use just egg whites. I have listed on the post other ingredients you can use.
Cover and refrigerate leftover omelette for up to 2 days.

Nutrition