A savory folded omelette at approximately 280 calories. Crisp bacon and sweet onion tucked inside a light egg omelette.
This Bacon and Onion Omelette pairs crisp bacon and sauteed onion with our Basic Omelette technique for a genuinely satisfying, savory breakfast. It comes together quickly at around 280 calories and 7 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Calories per serving: ~280
Nutrition per Serving (Estimated)
Protein: 20g | Fat: 18g | Carbohydrates: 2g | Fiber: 0.3g
WW Classic Points: Approximately 7 points per serving (estimated from the original 8-point recipe, updated to reflect fewer, leaner bacon rashers). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 6 rashers streaky bacon
- 40g / 1.5oz onion, chopped
- 2 batches Basic Omelette egg mixture (8 eggs, 2 tablespoons milk, 1 teaspoon salt, pepper, divided)
- 2 teaspoons butter, divided
Instructions
- Cook the bacon and onion. Cut the bacon into small pieces and fry in a small non-stick frying pan or omelette pan until crisp. Add the onion and saute until translucent. Pour off any fat and set aside.
- Make the first omelette. Following the Basic Omelette method, melt 1 teaspoon of butter in the pan and cook half of the egg mixture.
- Fill and fold. When the eggs are nearly set, place half the bacon and onion mixture in the center. Fold over and cook for 1 minute more, then move to a serving plate and cover to keep warm.
- Repeat. Make the second omelette in the same way with the remaining butter, egg mixture, and bacon and onion filling.
Serving Suggestions
- Serve with grilled tomatoes and a slice of whole-grain toast
- Pair with a small side salad of arugula and cherry tomatoes
- Add a sprinkle of fresh chives on top
- Serve with a side of sauteed mushrooms
- Great alongside fresh fruit for a balanced weekend brunch
Tips and Variations
- Finely chopped spring onion can be used instead of regular onion for a milder, fresher taste
- Turkey bacon works well as a leaner alternative to streaky bacon
- Draining the bacon and onion mixture well keeps the omelette from becoming greasy
- Add a small handful of grated cheese to the filling for extra richness
- This filling also works well folded into scrambled eggs if you prefer
Why This Recipe Works
Cooking the bacon until genuinely crisp, then draining off the fat before it goes into the omelette, keeps the smoky flavor without carrying unnecessary grease into the eggs. Sauteing the onion in the same pan picks up all the leftover bacon flavor, so nothing goes to waste.
Storage and Reheating
Omelettes are best enjoyed fresh, as they lose their texture on reheating. If necessary, store in an airtight container in the refrigerator for up to 1 day and reheat gently in a covered pan over low heat.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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