Bacon and cabbage omelette


Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage.
67 K 4.0/5 (21 reviews)
Grade this recipe:
Keywords:
Last modified on: April 26th 2017
For 2 people, you will need:

Change to the quantities for:
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 10:55, you will finish around : 11:45.Change start time
To finish around 7pm, you'll need to have started before: 18:40.Change end time

Step by step recipe


Stage 1 - 30 min.
Bacon and cabbage omelette

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

Set aside.

Stage 3 - 5 min.
Bacon and cabbage omelette
Cut ¼ cup belly (streaky) bacon into small pieces, then fry rapidly in ½ tablespoon olive oil in a frying pan on high heat.

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

Stage 5 - 5 min.
Bacon and cabbage omelette
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
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 recipe30 RDI=10 %6 RDI=1 %50 RDI=8 %620 RDI=30 %2,580 RDI: 30 %
Per 100 g7 RDI=3 %1 RDI=0 %10 RDI=2 %170 RDI=9 %720 RDI: 9 %
Per person10 RDI=5 %3 RDI=0 %30 RDI=4 %310 RDI=20 %1,290 RDI: 20 %
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 Change to a man
Possible allergens in this recipe: Sulfites, egg
How much will it cost?
  • For 2 people : 1.00 €
  • 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
Baker's pizza
Baker's pizza
Baker's pizza is very quick to make using a basic bread dough. If you buy the dough ready-made (ask your local baker) and use a good tomato sauce from a jar, you can have it ready for the oven in under 10 minutes.
March 31th 201993 K 40 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018334 K4 2 hours 30 min.
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
February 21th 2011207 K3.7 20 min.
How to glaze a tart
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs...
February 15th 2016455 K4.4 7 min.
How to prepare rhubarb
How to prepare rhubarb
Rhubarb and its characteristic flavour can be the basis of delicious desserts, but it needs to be prepared a certain way before using.
October 13th 2010218 K4.9 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)

*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