Bacon & Caramelized Onion Omelet
with Sourdough Toast, Mixed Greens Salad & Dijon Vinaigrette
- Milk
- Eggs
- Soy
- Wheat
One bite of this egg-squisite omelet, and you’ll fall in love with eggs all over again! First, you’ll roast bacon until crispy. Then, you’ll caramelize onion until perfectly jammy. Now comes the big moment—and it’s not as tricky as you might think: Just add eggs beaten with crème fraîche to the bubbly butter in your pan, cover with a lid, and voila! In 5 minutes, a fluffy omelet is ready to fold over a hearty filling of bacon, cheddar, and those sweet, sweet onions. Crisp, buttered sourdough toast and a refreshing mixed green salad tossed with marinated tomatoes round out this elegant brunch-inspired meal.
Ingredients
1 unit
Yellow Onion
4 ounce
Grape Tomatoes
4 ounce
Bacon
2 teaspoon
Dijon Mustard
5 teaspoon
Balsamic Vinegar
2 tablespoon
Crème Fraîche
(Contains: Milk)
4 unit
Eggs
(Contains: Eggs)
½ cup
White Cheddar Cheese
(Contains: Milk)
2 slice
Sourdough Bread
(Contains: Soy, Wheat)
2 ounce
Mixed Greens
Not included in your delivery
Salt
Pepper
2.5 teaspoon
Cooking Oil
½ tablespoon
Sugar
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Halve grape tomatoes. • Place bacon* on a baking sheet; roast on top rack until crispy, 15-20 minutes.
• Meanwhile, heat a large drizzle of oil in a large nonstick pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: If onion starts to brown too quickly, lower heat and add a splash of water. • Add 1 tsp sugar (2 tsp for 4 servings) and a splash of water; cook until onion has caramelized, 2-3 minutes more. Stir in ½ TBSP butter (1 TBSP for 4); season with salt and pepper. • Turn off heat. Transfer to a paper-towel-lined plate. Wash out pan.
• While onion cooks, in a large bowl, whisk together mustard, half the vinegar, 1 TBSP olive oil, and ½ tsp sugar (for 4 servings, use all the vinegar, 2 TBSP olive oil, and 1 tsp sugar). Taste and season with salt and pepper. • Stir in tomatoes; set aside to marinate.
• In a medium bowl, whisk together crème fraîche and 2 TBSP water (4 TBSP for 4 servings) until mixture is smooth and has the consistency of heavy cream. TIP: If mixture is too thick, add a few more splashes of water. • Whisk in eggs* and ¼ tsp salt (½ tsp for 4) until thoroughly combined and mixture is pale yellow, 1-2 minutes.
• Heat a small drizzle of oil and ½ TBSP butter in pan used for onion over medium heat. Once butter begins to bubble, pour in egg mixture and cover pan with lid (or cover with a baking sheet!). (For 4 servings, use half the egg mixture.) Cook until omelet is just set and slightly puffed, 4-7 minutes. TIP: Be sure to check the underside of your omelet often—it should be lightly golden when done! • Add bacon, cheese, and as much caramelized onion as you like to one side of omelet. (For 4, use half the bacon, half the cheese, and up to half the caramelized onion). Carefully fold opposite side of omelet over filling. • Gently transfer omelet to a cutting board. (For 4, tent omelet with foil to keep warm; repeat to make second omelet.)
• Toast bread until golden brown. Spread with 1 TBSP butter (2 TBSP for 4 servings). • Add mixed greens to bowl with marinated tomatoes; toss to combine. • Cut omelet in half crosswise. • Divide omelet, salad, and toast between plates. Serve.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Bacon is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the combination of flavors, especially the caramelized onions and fluffy eggs with crème fraîche 🍳.
- Ease of prep: Some found it surprisingly easy, while others felt it was time-consuming or tricky to get the omelet just right.
- Suggestions: Consider chopping the bacon for better texture; try adding sautéed mushrooms or avocado for extra flavor.
- Portions: A few mentioned the bacon portion was small or too fatty; consider using a larger onion for more filling.
- Sides: The salad received mixed reviews; some enjoyed it, while others found the greens bitter or the dressing too vinegary.
Reviews from our home cooks
This one should have ten stars! Loved it and want more! I do all my cooking in cast iron but still was able to serve the perfect meal. Thank you. The only change I made was to cut the bacon in bite sized pieces and cook it in the pan with the onions. It turned out wonderful.
Delicious and easy to follow steps. Helpful if you have an airfryer for the bacon while the onions are carmelizing.
It was an unexpected pairing- the salad, the dressing, with the flavors of the omelet. I can see me either ordering again or recreating this at home!
Thick bacon like that needs to be chopped, not laid on as is. It was a little chewy. However, we loved the combination of flavors a lot!
One egg cracked but we were still able to make a delicious portion. It was tasty. It felt like we were eating at a fancy breakfast restaurant. Also thank you for allowing us the option to get maple sausage. It complemented this breakfast meal perfectly.
Surprised how easy it was. Very good and nice for a lazy morning. Great job
I think the recipe probably would have been good if I had made it completely correctly, but I overcooked (read: burnt) the onions and everything was downhill from there. I ended up making it a scramble instead of an omelette (a little more approachable since I fell a little behind). The flavors were really cohesive though and I loved the sourdough toast. The screwups were pretty much just on my end and through no fault of Hello Fresh.
Very good omelet and I'll use a larger onion next time and add some sautéed mushrooms. :-) Didn't much care for the salad dressing. Felt it was too much wine vinegar.
I could have done without the onions. It was a time consuming meal, but different, and flavorful.
I love breakfast for dinner so I was all about this meal. Almost stuck the egg to the pan but I saved it lol
