Bacon and cabbage omelette


Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.
81 K 4.0/5 (21 reviews)520515
Grade this recipe:
Keywords:
Last modified on: April 26th 2017
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 35 min.
Resting: 5 min.
Cooking: 15 min.
All in all: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - ⌛ 30 min.
Bacon and cabbage omelette : Stage 1

Stage 2 - ⌛ 3 min.
Bacon and cabbage omelette : Stage 2
Break 6 eggs into a bowl, salt and pepper, then whisk until evenly mixed.

Set aside.

Stage 3 - ⌛ 5 min.
Bacon and cabbage omelette : Stage 3
Cut 100 g belly (streaky) bacon into small pieces, then fry rapidly in 1 tablespoon olive oil in a frying pan on high heat.

Stage 4 - ⌛ 2 min.
Bacon and cabbage omelette : Stage 4
Add the cabbage, mix and cook for a further 1 or 2 minutes.

Stage 5 - ⌛ 5 min.
Bacon and cabbage omelette : Stage 5
Pour in the beaten eggs and turn down the heat.

Fold the sides in towards the centre with a wooden spatula.

Stage 6 - ⌛ 5 min.
Bacon and cabbage omelette : Stage 6
As soon as the bottom of the omelette is set enough, fold over, turn off the heat, cover and leave to finish for 5 minutes off the heat.

Serve without delay.
Remarks
Use smoked bacon if possible as this will give your omelette more flavour.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe55 RDI=85 %12 RDI=5 %106 RDI=146 %1,233 RDI=62 %5,162 RDI: 62 %
Per 100 g7 RDI=12 %1 RDI=1 %14 RDI=20 %172 RDI=9 %722 RDI: 9 %
Per person13 RDI=21 %3 RDI=1 %26 RDI=36 %308 RDI=15 %1,291 RDI: 15 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Sulfites, egg
How much will it cost?
  • For 4 people : 1.95 €
  • Per person : 0.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
You should not add raisins to recipes dry
You should not add raisins to recipes dry
Used straight from the packet raisins are too dry and hard.
February 21th 2011287 K4.1 40 min.
Polenta
Polenta
Polenta is made from maize meal and can be prepared in a number of ways. In this recipe, it is cooked in milk, then moulded and set before being fried.
May 24th 2022231 K5 1 hour 30 min.
Rice à la grecque
Rice à la grecque
Rice cooked "à la grecque" (Greek-style) is enlivened with sautéed leeks and mushrooms, cream and feta, to which the cooked rice is added at the end. This is a hearty dish, usually served in its cooking pot in the centre of the table, so everyone can help themselves.
October 28th 202064 K 50 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
March 17th 2011384 K4.3 1 hour 15 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.
December 31th 20111.69 M 74.3 4 hours 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page