Peanut Butter Omelet with Candied Bacon

This recipe might seem kind of out there, but hang with me. I started thinking about the idea of a peanut butter omelet a few weeks ago because right now my 2-year old is in a phase where he mainly will eat eggs or peanut butter for breakfast. I kind of thought I’d try to put them together!

I tried a version or two and they weren’t very good. After some internet searching, I learned that I wasn’t the only one who had issues with this idea. In fact, the concept of a Peanut Butter Omelet was included in this master list of things you should never do with peanut butter.  I guess I’m a rule breaker!

There are some tricks to making this recipe work though. The bad version can be a soggy mess of thick, gooey peanut butter and egg. Here’s what I learned in my testing that eventually led me to the version in this post:

• Moderation is very important. You need a tiny amount of peanut butter for this to work. It adds great flavor, but can quickly go overboard if you use more than a tablespoon or so.
• The omelet needs some texture. Eggs and PB are both kind of mushy and it’s not a great texture on its own. That’s why I added some candied bacon to mine which gives it some hearty crunch. (Also, it plays up the PB&J angle a bit.)
• The peanut butter you use is really important. I found it’s best with a creamy PB that has no added sugar and is thin enough to drizzle or spread very easily.

If done right though, the peanut butter omelet is actually really delicious.

Peanut Butter Omelet with Candied Bacon

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4.50 from 2 votes

Author: Nick Evans

Servings: 1 serving

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Peanut Butter Omelet with Candied Bacon: This might sound crazy, but with a few tips and tricks this omelet is ridiculously delicious. The key is some perfectly candied bacon!

Equipment

• 1 Omelet Pan

Ingredients 

• 2 strips bacon, chopped
• 1 tablespoon jam
• 2 large eggs
• 1 tablespoon creamy peanut butter
• Salt
• Scallions, garnish

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Instructions

• Add chopped bacon to a small omelet skillet over medium-low heat. Cook until bacon is browned and getting crispy. Drain off most the bacon grease, reserving about a teaspoon for later. Add jam to the skillet and stir together with the bacon. Let bacon continue to cook for a minute or two so the jam glazes on the bacon.
• Remove bacon and let cool. Wipe out skillet well.
• Return skillet to medium heat. Add reserved teaspoon of bacon grease. Whisk eggs well and pour into the skillet. Let cook for about 2 minutes on the first side until the eggs are mostly set. Carefully flip eggs so the second side can cook.
• After the omelet is flipped, add candied bacon to one side of the omelet and drizzle peanut butter over it. Season with a pinch of salt.
• Fold omelet over in half and slide onto a plate.
• Serve omelet immediately with scallions and possibly an extra drizzle of peanut butter.
• NOTE ON PB: Use a good quality peanut butter that’s creamy but has no added sugar. It should be thin enough to be pourable. If your peanut butter seems too thick, add a teaspoon of water to about 2 tablespoons of peanut butter an microwave it on high for 15 seconds. That should thin it out.

Nutrition

Serving: 1omelet | Calories: 460kcal | Carbohydrates: 19g | Protein: 20g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 356mg | Sodium: 491mg | Potassium: 314mg | Fiber: 1g | Sugar: 12g | Vitamin A: 491IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg

Course: Breakfast & Brunch

Cuisine: American, French

Peanut Butter Omelet

First, let’s talk candied bacon. You can make this a lot of different ways but because you don’t need much for this omelet, I just chopped a few strips of bacon and added it to my small omelet skillet. Once it was crispy, I drained off most of the bacon grease and added a dollop of jam: strawberry or raspberry works well.

Let that cook for a few minutes and the jam will glaze the bacon, making it sweet, but still crunchy. YUM.

Take these out of the skillet and let them cool on a plate. Be sure to wash your skillet and wipe it out well before you try to cook your eggs.

I think the kind of peanut butter you use here is really important. Personally, I like the brand Adams because the oil separates and you can stir it back in and make a really creamy peanut butter.

If you’re using a peanut butter that’s on the thicker side, that’s okay. You can add a drizzle of water to it and microwave it for 15 seconds and it’ll loosen up. You just don’t want a thick, clumpy peanut butter for this.

Normally when I’m cooking an omelet I like my eggs soft, even a bit undercooked is okay with me. But that’s not okay for this recipe. You want the eggs completely cooked so there is clear distinction between egg and peanut butter.

To cook the eggs, I added a teaspoon of reserved bacon grease to the skillet over medium heat. Then added my two eggs. Cook them for a minute or two on the first side until it’s mostly set.

Then give it a flip to thoroughly cook the second side. I usually don’t feel the need to flip omelets like this, but it’s important for this version that both sides are cooked well.

Once you flip it, add some candied bacon to the omelet and drizzle on the peanut butter. Again, moderation is very important. I wouldn’t use more than a tablespoon of PB.

Fold the omelet over and slide it onto a plate. Garnish it with a little scallion if you want and it’s ready to go!

It’s a surprising omelet, for sure, and different. I found it kind of comforting though and it reminded me of a peanut butter & jelly sandwich, except for breakfast!

What do you think? Is a peanut butter omelet too far? Leave a comment!