Recipe: Bacon, Feta, and Veggie Omelette with Roasted Garlic, Basil, & Parsley Butter

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Oh, delicious omelette. You are the classic standby for a hearty breakfast or a simple and quick dinner. When you’re using farm-fresh eggs and cultured butter, the flavors in this traditional recipe shine to create an outstanding meal. Serve with a side of green salad et voila,¬†dinner is served!¬†We’d like to thank Banner Butter for contributing this week’s seasonal recipe from their own blog. You can buy everything you’ll need for this recipe at our markets for a truly local and satisfying meal.


  • 1 sweet pepper
  • 1 small onion
  • 1 slice of bacon
  • 2 eggs
  • 1/8 cup feta
  • Pat of Roasted Garlic, Basil, and Parsley butter


  • Dice peppers & onion
  • In a skillet, cook bacon, turning occasionally, until browned. Remove from heat, chop, and set aside.
  • Drain all but one tablespoon of bacon grease from skillet and add peppers and onion. Saute over medium heat with a pinch of salt until soft, about 3-5 minutes. Set aside.
  • In a mixing bowl, add 2 eggs, salt and pepper. Whisk thoroughly.
  • To a medium skillet, add 1 pat of butter. Place over medium heat and swirl pan to coat butter. Add whisked eggs and cook without stirring until mostly cooked through, about 3 minutes.
  • Top eggs with cooked peppers and onion, chopped bacon, and feta. With a spatula, fold in half. Slide omelette onto plate and garnish with additional feta if desired.

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