A fussy, custardy French Omelette is great and all, but when we’re making eggs, we don’t usually have the energy to be quite as persnickety as those silky-smooth, just-done omelettes demand. We grew up eating diner-style omelettes— made with 3 eggs, then loaded with whatever your heart desires. Today, we’re sharing our very favorite filling: our chèvre and bacon omelette recipe with crispy bacon and creamy avocado! Bacon is a breakfast given, and putting it in your omelette just makes good sense. And then there’s chèvre! Oooooooh chèvre. Chèvre just means goat cheese, and usually means (as it does here) fresh, young goat cheese. Tangy and light, it adds just the right amount of sharpness and contrast to this omelette recipe, countering the richness of the bacon and avocado perfectly. For more eggy inspiration, check out our The 45 Best Egg Recipes Ever!
The Best Chèvre & Bacon Omelette Ingredients
Bacon: A bacon omelette — what could be more breakfast than bacon and eggs in one convenient (and delicious) dish? We like to cook the bacon in the oven until it’s nice and crispy.
Chèvre: Creamy, tangy and a little sharp, chèvre is the perfect dose of lightness to an otherwise rich brunch recipe!
Avocado: Cool, creamy and full of healthy fats (yes, that’s a thing!) avocado makes this lovely omelette feel really luxurious.
How to Make A Chèvre-Bacon Omelette
There are a LOT of opinions out there about how to make the best omelette. Most of us agree that a non-stick pan is hugely helpful, but from there, things get a little fight-y. Do you salt the eggs before whisking them? Do you need to add a splash of cream of milk to the eggs, or is to do so a complete abomination? We think that the most perfect omelette recipe is the one that satisfies YOU, so that’s always going to be a little different for every person. This happens to be our favorite way to make this bacon omelette. Here’s how:
Melt butter in a pan.
Vigorously whisk the eggs in a sturdy mixing bowl (for vigorous whisking, it’s easiest to use a mixing bowl that’s slightly bigger than you’d think).
Pour the eggs into the hot pan.
Season the eggs now!
When they’re almost cooked through, gently flip the whole thing so that the uncooked side cooks.
Pull the eggs from the heat.
Now: add the bacon omelette filling off the heat. In go the avocado, goat cheese and crispy cooked bacon!
Fold the omelette in half, and dig in! The residual heat will make the goat cheese perfectly melty.
Omelette VS Omelet. What’s The Difference?
You’ve probably seen the word “omelette” spelled both ways, and that’s for a pretty good reason—both are correct! Omelette is the French spelling, and “omelet” is just an Americanized version of the word. To go a little deeper, usually people use the word “omelette” to indicate a particular style of French omelette that’s custardy inside and smooth and fluffy on the outside. You might know that in the culinary world, supposedly making a simple eggs-only French omelette is the true test of a French chef, as it requires incredible skill to make it perfectly. But that’s neither here nor there, because this omelette recipe is anything but fussy or precise. It’s about loading up your breakfast plate with an omelette—or omelet—that overflows with deliciousness. And if you’re just like, OK omelettes are just too much pressure, give our Shirred Eggs a spin!
More Favorite Egg Recipe Ideas
The Best Omelette Recipe, Ever!
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