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Omelet with mozzarella and bacon

Omelet with mozzarella and bacon

Preparation time:
15 min
Difficulty level:

Nutritional values:

10 g
37 g
46 g


ButterButter 10 g
Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 10 ml
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)3 (180 g)
Onion (fresh)Onion (fresh)½ (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
MozzarellaMozzarella 60 g
Breakfast bacon, baconBreakfast bacon, bacon 30 g
Spring onions, scallions (fresh)Spring onions, scallions (fresh)1 (46 g)


Step 1:
Loosely whisk together milk, eggs, water, salt and pepper. Fry bacon until crisp and fat free, then set aside.
Step 2:
Cut mozzarella into cubes, spring onion into rings. Add butter to the pan and spread well. Pour the egg mixture into the pan and let it bake a bit. Then put onions and mozzarella cubes on top and let them sizzle over medium heat.
Step 3:
When the egg mixture has set, turn the omelet over and cook on the other side for another 30 sec. sear. Place the crispy bacon on the left side of the omelet and sprinkle with the finely chopped green onion. Fold the right side and serve.

Macronutrient distribution:

The recipe Omelet with mozzarella and bacon is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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