An omelet is one of my go-to meals. If I’m looking to get full quickly, this always hits the spot. Although traditionally “breakfast food” I eat this for dinner all the time.
I usually keep cooked/prepared ground beef in my fridge for quick meals. I use my ground beef in this recipe.
- 2 pieces of bacon, chopped into bite-sized pieces
- 3 Eggs
- 1 TBSP organic heavy whipping cream
- 3 oz of cooked ground beef
- 2 TBSP full-fat cream cheese
- 2 TBSP full-fat sour cream
- 1/4 cup of shredded cheddar cheese
- Salt, pepper, onion powder
- Dried chives, optional
- Heat a skillet over medium-high heat. Cook the bacon until desired level of cook. Remove bacon and set aside, leaving most of the bacon fat in the pan.
- Remove the pan from the heat so the bacon fat can cool down. While it is slightly cooling, whisk the 3 eggs and the cream together in a bowl.
- Move the pan back over to low heat. The bacon fat should be warm but not too hot. You don’t want to fry the eggs.
- Pour the egg mixture into the pan. It should start to cook slowly. If it’s cooking fast, remove from heat. You want to cook an omelet slowly. You can move the pan to/from the heat as needed as it cooks.
- While the above is cooking, slowly, mix the cream cheese into the beef and microwave together for 30 seconds. Stir to combine. Set aside.
- Once the sides of the omelet are cooked through and the middle is barely jiggling when you move the pan, put a flat spatula under the omelet and quickly flip it over. Keep pan on very low heat. Add Seasonings over the omelet.
- Start to assemble the filling of the omelet. Put the ingredients on the bottom half of the omelet, leaving about 1/2 inch perimeter clean. Start with half the cheese. Then spread the beef/bacon mixture. Then top with sour cream and the remaining cheese. Close the omelet with the spatula. Top with dried chives.
This recipe is very filling, but if you are not used to eating large meals, then reduce the eggs to 2, cream to 1-2 tsp, and reduce the amount of beef and dairy products that go into this.