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Simple, Open-Faced Broccoli & Bacon Omelet

This Whole30 omelet is simple and quick to make. Easily personalize by switching out your favorite protein, veggies and herbs.
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Keyword: main course


  • 2 strips bacon save some of the bacon fat
  • ½ cup broccoli florets
  • ½ cup egg whites
  • 2 eggs
  • 2 slices tomato diced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes
  • 1 tsp fresh dill
  • hot sauce if desired


  • Fry bacon in a non-stick skillet on medium high heat until preferred doneness. (I like mine crispy). Set bacon strips aside on paper towel and remove all but 1 tablespoon of bacon fat.
  • Decrease temperature to low and add broccoli florets and cook until about halfway to three quarters done. Add egg whites and crack 2 eggs over top.
  • While egg whites are cooking and firming up, chop bacon and sprinkle over top of egg whites. Season with salt and pepper. Cook until cracked eggs whites are firm and yolks are to desired doneness. About 10 mins. Dice tomato and set aside.
  • Using a spatula, make sure the omelet will easily release from pan. When it's done, it should easily slide off the pan and onto a plate.
  • Add fresh diced tomato, dill and red pepper flakes. If desired, add some of your favorite hot sauce. Enjoy!


Easily swap out with your favorite ingredients to personalize this dish. Easily serves 1-2. Would be great with a side of toast or soft bread.