Bacon, Egg & Ricotta Omelette with Arugula

Bacon can be tricky, it adds amazing flavor and fat to a dish, but it can easily take over the flavor of a meal. Use it sparingly to add to strong flavors like distinct cheeses or arugula and you’ve got a good start to your day!

Bacon, Egg & Ricotta Omelette with Arugula

Recipe by Chef BinksCourse: BreakfastCuisine: FrenchDifficulty: Easy
Servings

4

Servings
Prep time

30

minutes

A breakfast winner from Chef Binks. Bacon, Egg & Ricotta Omelette with Arugula.

Ingredients

  • 2 Eggs

  • 8 Tablespoons Ricotta Cheese, Divided

  • Salt & Pepper, to Taste

  • 2 Cups Arugula, Baby, Triple-Washed, Divided

  • 4 Teaspoons Pecorino Romano Cheese, Grated, Divided

  • 2 Tablespoon Cooking Oil

  • 2 Strips Bacon, Crumbled

Directions

  •  Heat a non-stick pan over medium-high heat. Put the pieces of bacon in, cooking off the rest of the fat. It will turn into a liquid (oil)—when this happens, put it on a plate with paper
    towels on top. The paper towels will soak up the fat. Squeeze out as much as possible with more paper towels on top.
  • Cook the arugula in the non-stick pan over medium heat with a dash of olive oil and pepper, until a little wilted. Be careful as this cooks very fast. Place cooked arugula on paper towel to soak up any access liquid.
  • In a heated non-stick pan, cook eggs. Before all the liquid sets, add cooked arugula and bacon. Cook as open-faced omelette.
  • Sprinkle with romano cheese. Top with a few small dollops
    of ricotta cheese.
  • Serve and enjoy!

Recipe Video

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