Calabrian, Bacon and Pea Omelet

Posted by Annette Bellisari on

Calabrian, Bacon and Pea Omelet


Working out is an amazing way to stay in shape, relieve stress, and live a healthy lifestyle, but it is equally as important to make sure you are properly fueling your body for these workouts. This omelet is a great way to get protein before your workout, and you can easily add veggies, meat, and cheeses for even more nutrients. If you are short on time, you can add them to scrambled eggs. There are many schools of thought on how to cook eggs but remember to NOT blast the eggs over high heat. Sure, it will get finished quickly but it will create dried out, rubbery curds. If heat is too low, it will prevent the eggs from overcooking, but they will look like lumpy custard. What I recommend is cooking the eggs over medium-high heat and when your spatula leaves a trail through the eggs, reduce the heat to low and continue cooking for 30-60 seconds.

Here is one of my favorite and easy omelet for a busy Saturday morning.

Calabrian, Bacon and Pea Omelet

Serves 1-2


4 strips of bacon uncooked

¼ cup of Bellisari’s Calabrian and Sweet Tomato Fennel Spread

5 cherry tomatoes diced

2 teaspoons extra virgin olive oil

2 eggs

2 teaspoons chopped fresh chives

2 tablespoons frozen peas


Heat a large frying pan over medium-high heat. Cook bacon and tomato in pan, turning, for 3 minutes or until bacon is golden and tomato is just starting to collapse.

Meanwhile, heat oil in a small non-stick frying pan over medium-high heat.

Whisk eggs, 1/2 the chives and the Bellisari’s Calabrian in a small bowl until well combined. Season with salt and pepper. Pour mixture into prepared pan. Using a wooden spoon, drag cooked egg from outer edge into center. Tilt pan so uncooked egg comes into contact with base. Sprinkle with peas. Cook for 2 minutes or until egg is almost set. Place bacon and tomato onto one half of omelet. Fold omelet over to enclose filling. Sprinkle with remaining chives. Serve.

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