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.
With many people staying home these days, it is feasible to prepare this delicious Egg Bacon Spinach Omelette for breakfast or if you are like me, it is for brunch.
I am a night person, it is not unusual for me to go to bed at 6 in the morning. For a few months now, I been trying to get back to my normal routine.
Lately, I’ve been turning off my computer at 2 am so I can go to bed earlier. Sometimes, it takes me forever to fall asleep but I try not to get up to fire up my computer again.
For some reason, my mind is at its best during the wee hours, even when I was younger. I studied overnight.
Anyway, this Egg Bacon Spinach Omelette is pretty versatile.
As most of us are social distancing and trying to avoid running an errand, you can improvise this recipe to what you have on hand.
Grocery stores are still struggling to keep their shelves fully stocked. They cannot keep up with the demand and some ingredients are hard to come by.
So again, I have mentioned many times BE CREATIVE and RESOURCEFUL WHEN COOKING, not just at this time of uncertainty.
In light of this crisis, my goal is to use up all my seasonings and ingredients on hand before running to the grocery store. One positive can come out of this. I can clean up my pantry and fridge, I can save money and I can stay SAFE if I STAY HOME!
I haven’t been to the grocery store for almost a month. The last time I was out I bought mostly canned goods.
I am using this time to clean out my freezer. The 1st three bins are all leftover ingredients from previous cooking.
Spinach and lettuce were the only vegetables I bought. Guess what, I had another batch of spinach in my vegetable bin that I tossed away.
As much as I hate throwing food, sometimes I have to. By the time I get to it, it went bad already.
This is one reason why I have so much in my freezer. I could have freezed this spinach to make it into a smoothie. Oh well.
Other Ingredients to Make Omelette
Making omelette is very versatile. You are not limited to the ingredients called for in this recipe.
Use whatever you have.
Luckily I have a few dozen of eggs. Anytime, egg is on sale, I usually get 4 dozen.
Most of the stuff people were trying to stocked up I already have on hand which saved me the headache. For one, I hate crowds and standing in line.
Now, who wants to be in a grocery store. First, I don’t know if they’ll have what I need. Second, afraid I’ll catch the virus in there. Third, the task involved after doing grocery.
It is a chore to go grocery shopping but it is more of a chore now. We have to do extra steps before we can put away all the stuff depending on precautions you want to take.
In my opinion, I would rather do more as far as “PRECAUTION”. I don’t mind if it’s OVERKILL but at least I know I did my best to keep myself and family SAFE.
Before this virus, it was not uncommon for me to wash fruits and onions with soap when I am ready to use it. Almost everything gets washed when I’m ready to use it, even meat.
I haven’t done grocery shopping for almost a month. This will be my new routine after grocery shopping. As soon as I get home, all my PRODUCE will be washed before I put them away. What an annoyance!
There’s no flexibility at this time. I have to do it a certain way if I want it inside my house right away. If I procrastinate, they will all sit in my backyard, except for meat of course.
Even on normal days, you will NOT find me grocery shopping on the weekend. Also, I try to keep commonly used ingredients for my cooking.
You’ll be surprise, I have different kinds of frozen peppers in my freezer. Some are from my garden. As a food blogger, I don’t want to be running to the store if I only need 3 Thai Chili peppers.
Anyway, here are some ingredients you can use to make omelette.
Sausage or Vienna sausage
Yellow, White or Red onion
These are ingredients that I have in my fridge or pantry and I could have used it to make omelette. So before you run to the store, check first your fridge and pantry.
PLEASE TRY TO STAY HOME at this time. You are keeping yourself, family and others SAFE. Also, it is a tremendous help to our Health Care System.
Health care workers need to be on top of their game, if they get sick they won’t be able to help us. Use COMMON SENSE, COOPERATE and FOLLOW the CDC Guidelines.
Maybe, if we all pitch in and STAY HOME, we can quickly contain this virus and go back to some normalcy like able to go out freely at anytime.
I am trying to be optimistic. It will be a while before we get to normal. Many are unemployed, many small businesses closed and so on………. LET’S DO OUR PART TO CONTAIN THIS VIRUS!
For A Healthier Omelette Version
Use only Egg whites to make omelette and eliminate bacon. Load up on vegetables. Be creative, add garbanzos, Lima beans, black olives and any vegetables or beans you love.
How to Make Egg Bacon Spinach Omelette
A typical morning for most people are getting ready to go to work and getting their kids ready for school.
I am sure a quick and easy breakfast of cereal, toast and spread are what’s on the table for busy mornings.
Now, most of us are working from home and we can prepare a decent breakfast before we start our day.
Season whisked eggs.
Saute Egg Bacon Spinach Omelette ingredients.
Cook spinach until wilted.
Beaten eggs cooked over medium heat.
Flip both sides of egg while flexible to secure filling.
I’m sure once this social distancing is over, everyone goes back to work, kids go back to school and we’re back to the typical cereal and toast breakfast.
Kids will get spoiled with delicious weekday breakfast until things get back to normal.
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.
Try Other Healthy Omelette Recipe
- 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
- 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.