Bacon, Corn, Chive And Ricotta Omelets – a delicious recipe with broccoli, corn, olive oil, bacon, button mushrooms, fresh chives. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Pour boiling water over the broccoli in large bowl. Let stand for 2 mins; drain. Place in a large bowl.
2
Heat the oil in a large skillet on medium-high heat. Cook the bacon, mushrooms and corn until the vegetables soften. Remove from the heat. Stir in the chives. Add to broccoli and mix well.
3
Heat an oiled 8-inch skillet on medium heat. Add a quarter of the egg. Working quickly, push the cooked egg mixture in from the sides of pan and the uncooked mixture to the outside.
4
When the omelet is almost set, sprinkle a quarter of the vegetable mixture over half of the omelet and top with a 2 tbsp of the cheese. Fold the omelet in half over the top of cheese and vegetables. Remove the omelet from the pan carefully. Keep warm. Repeat 3 times with the remaining egg, vegetables and cheese.
5
Serve the omelet with arugula leaves, if desired.
457
kcal
Calories
27
g
Fat
19
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 7 oz broccoli, finely chopped, 1/2 cup frozen or canned corn, 1 tsp olive oil, 2 slices bacon, coarsely chopped, and more.
Yes, Bacon, Corn, Chive And Ricotta Omelets falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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