Turkey Bacon and Vegetable Omelet


Turkey Bacon and Vegetable Omelet

Course: Breakfast
Cuisine: American
Keyword: breakfast, eggs, healthy breakfast, high protein, omelet
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Calories: 280 kcal
Author: Kathy
This easy-to-make omelet is filled with lots of vegetables and lean turkey bacon is a satisfying breakfast solution for a busy morning. Complete the meal with a side of tender beet greens and you will be ready to meet the challenges of your day.


  • 4 large eggs scrambled with salt and pepper to taste
  • 3/4 cup chopped baby bella mushrooms
  • 1/4 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 3 ounces chopped turkey bacon
  • 1 teas dried oregeno
  • 1 teas dried basil
  • 1 1/2 Tbs grated Pecorino Romano cheese
  • 1/2 Tbs chopped fresh parsely
  • 1 teas coconut oil, divided


  1. Coat a small omelet pan with half a teaspoon coconut oil; heat over medium heat. Add bacon, mushroom, pepper, garlic, and onion; cook, stirring frequently, until onions are softened, 5 minutes. Remove from pan to a bowl and set aside.

  2. Wipe pan clean. Off heat, coat with 1/2 teas oil; heat over medium heat. Add egg; swirl to spread egg over the pan and cook until bottom is set and the top is nearly cooked through about 3 minutes. Top omelet with turkey mixture; sprinkle with cheese. Fold omelet over; cook 1-2 minutes more. Serve sprinkled with parsley.
  3. Serving size: 2 omelets

Recipe Notes

You can save time by prepping and cooking your bacon and veggies the night before. Store them in the fridge and they are ready to use in the morning.