About
This simple but flavorsome omelet is filled with crispy bacon, gooey brie and sweet caramelized onions.
This is a great option for weekend brunch or lunch served with a side salad.
Ingredients
- 4 medium raw egg
- 2 slice – 6" long bacon
- 2 tablespoon brie cheese
- 2 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon 100% pure erythritol by now
- ½ small red onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat a tablespoon of olive oil in a skillet over a medium/ high heat. Add the bacon and cook through until golden and crisp at the edges. Remove from the pan with a slotted spoon and set to one side.
- Thinly slice the onion and add to the skillet with the bacon grease, balsamic vinegar and erythritol. Stir well to combine and cook over a low/medium heat for 5-6 minutes or until soft and caramelized.
- Whilst the onions are cooking, crack the eggs into a mixing bowl and season with salt and pepper. Beat together to combine.
- Remove the onions from the skillet and set to one side. Wipe the skillet clean and heat the remaining oil over a medium heat. Pour in the beaten egg mixture. Allow to settle and cook through. Once the edges are cooked, ease them away from the sides of the skillet with a spatula and allow any uncooked egg to flow underneath.
- Once the omelette is cooked, carefully slide onto a large plate and crumble the brie over one half.
- Roughly tear the bacon over the cheese and scatter over the balsamic onions. Fold in half to serve.
Nutrition Facts
- Servings: 2
- Calories: 359.8kcal/1505.3kJ (per serving)
- Fat: 29.9g (per serving)
- Carbs: 6.3g (per serving)
- Protein: 17.2g (per serving)
