Homemade Smoked Bacon With Spinach Omelet

We’re willing to bet you didn’t know you could make bacon at home.

Becky Low shares the technique for getting thick, delicious bacon.

Spinach Omelet
2 tablespoons milk
2-3 strips bacon (see recipe for fresh smoked bacon)
½ cup diced or sliced mushrooms
1 cup fresh spinach, packed in cup
3 eggs
1 teaspoon butter
½-1 cup cheese
1 Roma tomato, chopped
Fresh parsley, optional garnish

* NOTE: If using fresh smoked bacon, plan ahead. Bacon will take 7-10 days to cure. Commercial bacon may be substituted.

Whisk together eggs and milk; set aside.

Chop bacon and scramble fry over medium heat in a 7-10 inch skillet. Drain excess fat from pan and add mushrooms (if needed, add 1-teaspoon drippings back into the pan); sauté mushrooms until tender. Add spinach to the pan, continue to cook until spinach is wilted and moisture is evaporated; remove bacon and spinach from pan and set aside.

Add butter to hot pan, tilt pan to coat bottom with butter. Pour in eggs; as the eggs cook, use a spatula or turner to gently push the edges of the egg in and allow the liquid egg to run underneath. Cook until eggs are no longer runny but still moist. Arrange spinach and bacon on one side of the pan, sprinkle with half the cheese. Gently lift the side of the omelet without filling and fold over the filling; sprinkle remaining cheese over top of omelet. Gently slide omelet from pan onto plate. Garnish with chopped tomatoes and sprig of parsley.


Ingredients are for one omelette which will serve 1-2.
Fresh Smoked Bacon
1 slab pork belly (about 3 pounds)
⅓ cup brown sugar
⅓ cup kosher salt
1 teaspoon pink salt (curing salt), optional
1 tablespoon cracked black pepper
¼ cup real maple syrup

Mix together sugar, salt and pepper; set aside.

Rinse pork belly and pat dry with paper towel. Rub with maple syrup then generously sprinkle and pat down with sugar and salt mixture. Place in a ziploc bag, squeeze out the air and securely close. Refrigerate for 7-10 days, turning bag over once a day.

When ready to smoke, remove pork from bag and thoroughly rinse with cold running water. Pat dry with paper towel. Follow manufacturer’s directions for smoking at 175 degrees until internal temperature reaches 150 degrees (2-3 hours). Remove from smoker, cool, wrap in plastic wrap and refrigerate 4-12 hours to firm up and make easier to slicing (will keep in refrigerator for about 5 days – or freeze). Slice to desired thickness and fry until crisp, as you would for commercial bacon.


Bacon maybe cooked in oven at 200 degrees (to 150 degrees internal temperature) – but the smoky flavor will be missing.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.

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