This omelette is all about flavor without worrying about perfection. Soft, fluffy eggs are paired with sautéed vegetables and topped with a generous sprinkling of crispy bacon crumbles.
I made mine using fresh quail eggs from the homestead, which give it a rich flavor and velvety texture.
Messy Omelette with Bacon
Ingredients
Instructions
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In a medium bowl, combine the eggs and water. Whisk until the yolks and whites are combined. Season with salt and pepper. Set aside.
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Heat butter or oil in a nonstick skillet over medium heat. Add diced onions and peppers, sauté until softened, about 3-4 minutes.
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Add the whisked eggs to the onions and peppers in the skillet. Let them cook undisturbed for about 1 minute.
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Gently stir and fold the eggs, letting them set into a messy omelette shape.
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Optionally sprinkle cheese over the top of the omelette.
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Transfer to a plate and sprinkle with crispy bacon crumbles. Serve warm and enjoy.
Note
Quail eggs have a slightly richer taste than chicken eggs and cook more quickly, so keep an eye on your pan to avoid overcooking. Their small size means you’ll need about 3-4 quail eggs for every large chicken egg in most recipes.