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Fluffy Omelette with bacon, tomato and capsicum

A delicious breakfast or brunch dish. With its combination of eggs, lean bacon, tomato, chives and capsicum it provides a healthy start to the day.


  • For the filling:

  • 1 tabs olive oil

  • 100 grams short cut rindless bacon

  • .5 red medium red capsicum (chopped into small pieces)

  • 2 small ripe tomatoes

  • 1 tabs fresh chopped chives

  • 1 tabs fresh basil torn into small pieces

  • .5 tabs fresh continental parsley

  • freshly ground sea salt

  • freshly gound black pepper

  • For the omelette:

  • 3 eggs

  • tabs olive oil

  • salt and pepper


  • 1.

    Prepare the filling by heating the olive oil in a frying pan.

  • 2.

    Add the bacon pieces and fry until cooked.

  • 3.

    Add the capsicum, tomatoes, chives and parsely and cook through until soft. Season with salt and pepper. Set aside and keep warm unitl the omelette is cooked.

  • 4.

    Stir the parsley through the filling just before serving.

  • 5.


  • 6.

    Separate the yolks from the whites of the eggs.

  • 7.

    In an electic mixer, whisk the egg whites on a high speed until stiff.

  • 8.

    Fold in the egg yolks and salt and pepper on a slow speed until mixed through.

  • 9.

    Heat the olive oil in an omelette pan or skillet. (a medium heat will do)

  • 10.

    Pour in the egg mixture. Lower the heat and cook for 3 minutes.

  • 11.

    Place the pan under the griller for 1 minute to cook the top.

  • 12.

    Assemble for serving by spooning the filling on to one side of the omelette and folding the omelette in half.

  • 13.

    Can serve two people if cut in half. Serve immediately.


This omelette is light and souffle-like in its texture. To retain this texture it is important not to overcook the egg. Do not be disappointed if the lovely puffy omelette flattens a little upon removing from the griller. For a slight variation, before putting under the griller, sprinkle with some grated cheese.

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