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Bacon & Goat Cheese Omelet with Salad

Bacon & Goat Cheese Omelet with Salad

Nutrition Facts
  • cal. (kcal) 282
Bacon & Goat Cheese Omelet with Salad
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 8 mins
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  • 4 eggs
  • 8 egg whites
  • 2 tablespoons thinly sliced chives plus more whole chives for garnish
  • 2 tablespoons heavy cream or half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch nutmeg
  • 5 slices bacon, cut into 1/2-inch pieces
  • 4 tablespoons crumbled goat cheese
  • 4 cups mixed salad greens
  • 1/4 cup prepared vinaigrette


  1. In a small bowl, whisk eggs, egg whites, chives, heavy cream, salt, pepper and nutmeg. Set aside.
  2. Heat a 10-inch skillet over medium heat. Cook bacon for about 5 minutes, or until crisp. Remove from skillet and drain on a paper towel-lined plate. Remove drippings from pan and set aside. Wipe out pan with a paper towel.
  3. Place skillet back over medium heat and add about 1 teaspoon of bacon drippings. When pan is hot, pour in a generous 2/3 cup of egg mixture. Sprinkle a quarter of the bacon pieces and 1 tablespoon goat cheese down the left side of the egg mixture. Cook for 1 minute. Using a rubber spatula, fold right side of omelet over bacon and cheese filling. Cook for 30 more seconds. Carefully slide onto plate (keep warm while cooking others). Repeat procedure for 4 omelets total.
  4. In a medium-size bowl, toss salad greens with vinaigrette until evenly coated. Serve alongside omelets.

Nutrition Information for Bacon & Goat Cheese Omelet with Salad

Servings Per Recipe: 4
PER SERVING: 282 cal., 20 g total fat (8 g sat. fat), 237 mg chol., 630 mg sodium, 6 g carb. (1 g fiber), 17 g pro.