Bacon Omelette Recipe
bacon + caramelized onions + smoked cheddar + tater tots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Omelette base & eggs
Bacon & caramelized onions
Cheese & tots
Method
Bacon & caramelized onions
Cook bacon
Place a large skillet over medium heat. Add the bacon slices and cook 6–8 minutes, turning occasionally, until crisped to your liking. Transfer bacon to a paper towel–lined plate to drain and reserve 1 tablespoon of bacon fat in the pan. Once slightly cooled, chop into 1/2-inch pieces.
Caramelize the onion
While bacon cooks (or after removing bacon), heat the same skillet with reserved bacon fat over medium–low. Add olive oil and 1 teaspoon butter. Slice the yellow onion thinly and add to the skillet with 1/4 teaspoon salt. Cook, stirring every 2–3 minutes, for about 15–20 minutes until soft and deeply golden. Stir in brown sugar and apple cider vinegar in the last 2 minutes and cook another minute to deglaze and deepen flavor. Transfer onions to a small bowl and set aside.
Cheese & tots
Cook tater tots
Heat a nonstick or cast-iron skillet over medium–high with 1 tablespoon vegetable oil. Add frozen tater tots in a single layer and cook, turning occasionally, until browned and crisp on all sides, about 8–10 minutes. Alternatively, cook according to package directions (oven or air-fryer). When done, transfer to a plate and keep warm.
Prepare cheese
Shred smoked cheddar if not pre-shredded and measure out 3 ounces. Keep accessible to add to the omelette when eggs begin to set.
Omelette base & assembly
Beat eggs
Crack 4 large eggs into a bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk thoroughly until homogenous and slightly frothy; this incorporates air for a tender omelette.
Cook omelette
Heat a clean 10-inch nonstick skillet over medium heat. Add 1 teaspoon neutral oil and 1 tablespoon butter. Swirl to coat the pan. Pour in the beaten eggs and let sit undisturbed for about 20–30 seconds until edges begin to set. Gently push set edges toward the center with a spatula while tilting the pan so uncooked egg flows to the edges. Continue until eggs are mostly set but still slightly creamy on top, about 1–2 minutes.
Add fillings
On one half of the omelette, sprinkle the shredded smoked cheddar evenly. Top the cheese with chopped crispy bacon pieces (from Bacon step) and a generous spoonful of caramelized onions. Scatter the cooked tater tots (whole or halved) over the fillings. Reserve a few tots for garnish if desired.
Finish & fold
Fold the empty half of the omelette over the filled half using a spatula, forming a crescent. Let cook 30–45 seconds to warm the fillings and melt the cheese. If needed, lower heat to avoid overbrowning. Slide omelette onto a plate, garnish with chopped chives and remaining tots.