Winter Harvest Omelet with Bacon

Prep: 10 minutes

Cook: 20 minutes

Serves: 2

We created a unique, winter-seasonal omelet that’s sure to satisfy in under 30 minutes.  Bacon was an obvious choice for meat, but you may never have seen an omelet with brussels sprouts. Kale, carrots and sweet potatoes help round out this winter vegetable recipe.

Brussels sprouts and kale belong to the genus Brassica, and Brassicas love colder weather. If you grow these at home, try harvesting after the first frost. This sweetens the flavor and makes them tender. Carrots and sweet potatoes can stay in the ground until the first hard frost, or can be harvested and put into cold storage. They also get a bit sweeter after the first few frosts, so don’t be afraid to leave them in your garden a little longer next year. You can store carrots for up to three months and sweet potatoes sometimes up to a year, if stored the right way.

 

Ingredients

4 eggs

3-5 strips Niman Ranch Applewood Smoked Uncured bacon

1/2 medium sized red or yellow onion, chopped or sliced

1/2 cup quartered brussels sprouts

1/4 chopped carrot

1/4 cup  peeled and 1/4″ cubed sweet potatoes

2 tablespoons milk

3/4 cup shredded mild cheese, like muenster (shown) or cheddar

2 tablespoons bacon fat, butter or oil

1 clove garlic, minced

1/2 teaspoon crushed, dried rosemary

1/4 teaspoon red pepper flakes

Directions

  1. Prepare vegetables as directed.
  2. Cook bacon over medium heat, flipping every 3-5 minutes until brown. Set aside, reserving 1 tablespoon bacon fat.
  3. While cooking the bacon, place a medium sized non-stick or cast iron pan on medium/medium high heat. Once the pan is heated, add a tablespoon of butter or oil to coat the pan. Add the sweet potatoes, carrots and brussels sprouts, stirring frequently for 6-8 minutes or until the veggies just start to brown.
  4. Add the onions and garlic to the pan at this time, stirring occasionally for about 4 minutes, or until translucent. Add the rosemary, red pepper flakes and salt and pepper to taste. Stir until combined, then reduce the heat to low.
  5. In a bowl, whisk together your eggs and milk.
  6. Place a small, non-stick pan, or omelet pan, on medium heat. Once the pan is heated, add a tablespoon of bacon fat or oil to coat the pan. Pour in half the egg mixture, then cook until the surface begins to firm and show bubbles, about 1-2 minutes. Flip with a spatula, exposing the cooked side.
  7. Turn off the heat and add half the shredded cheese to the cooked side of the egg, then add half the cooked veggies and then 1-3 strips of bacon.
  8. Using a spatula, gently fold one edge of the omelet over the vegetables. Let the omelet cook for another minute, or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate.
  9. Repeat using the second half of the egg mixture, adding any extra cooked vegetables on top of each omelet for garnish. Serve and enjoy!