Tuesday, April 3, 2012

Bacon Pierogi Omelette

My Polish grandmother who made to die for homemade pierogies ensured I was addicted to them at a very early age.
Being a breakfast loving guy growing up in Canada guaranteed bacon would have a place near and dear to my heart.
Finding ways to get meals on the table quickly made omelettes one of my top five go-to meals when stretched for time.
Put THAT all together (with a few chopped chives) and you can see how this bacon-pierogi-omelette concoction came about.
In my humble Polish-Canadian-pierogi-bacon-quick-meal-loving-opinion…it’s delish!

Bacon Pierogi Omelette
Makes: 1 omelette
Takes: 5 to 10 minutes to make

3 slices bacon
2 cooked leftover cheese-potato filled pierogies.
2 eggs
1 tbsp water
Pinch or two each salt and pepper
Chopped chives (optional)
1 tbsp butter
In a skillet, microwave or oven cook bacon until crisp. Drain with paper towel, chop and set aside. Slice perogies into ¼-inch slices. Set aside.
In a medium bowl whisk together eggs, water, salt, pepper and chives.
Melt butter in a non-stick skillet over medium high heat. Add egg mixture to middle of skillet. When the eggs bubble and slightly cook on top (about 2 minutes) flip the omelette to cook the other side about 1 minute. Transfer cooked omelette to a plate.
Spoon bacon pieces and pierogi slices on top of omelette. Fold both sides of omelette over filling. Garnish with more chopped chives.

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1 comment:

  1. Brilliant! I need to be more adventurous with my omelettes! This sounds absolutely incredible- so creative.