White and brown plate with an omelette filled with spinach, goat cheese, red pepper and bacon.

Bacon, Spinach, Goat Cheese & Roasted Pepper Omelette

Bacon and goat’s cheese work incredibly well together. I wouldn’t call it a classic combination, but it’s fantastic.

Roasted red pepper and goat’s cheese are best friends. They are a classic.

All three? yYou have the base for one hell of a tasty omelette.

Spinach is good too, I guess.

If you happen to have some leftover roasted pepper, this is a great way to use it up. If not, the jarred stuff works great too, and considering the time it saves, it’s often cheaper than doing it from scratch.

This is all about the filling. Make the physical omelette in any style you like.

Amounts are not exact, just suggestions. These recipes are general guidelines roughly aimed towards single egg, individual portions unless otherwise mentioned. Adjust as necessary. Play around. Have fun.

Season everything to taste with salt and pepper.

Disclaimer: Though unlikely, eating undercooked eggs can cause illness.

  • Olive Oil
  • 1 Egg, beaten
  • 1 handful Fresh Spinach, roughly chopped
  • 1 strip Bacon, diced
  • 1 tbsp Roasted Red Pepper, diced
  • 1 tbsp Chevré (creamy Goat’s Cheese)
  1. Heat a little oil in a pan on medium heat and add the bacon, cooking until crisp.
  2. Remove the bacon from the pan, leaving the fat. Reduce heat, add the spinach, and cook until wilted. Remove from heat.
  3. In a separate pan, heat olive oil on medium-low and add the egg. Carefully place crumbled goat’s cheese over the egg.
  4. Cook for around 30 seconds and layer on the bacon, spinach and red peppers.
  5. Fold in preferred style and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *