Serves: 1
Ingredients:
- 3 large eggs (or 1 egg and ¼ cup of egg whites), at room temperature
- Sea salt, to taste
- 1 teaspoon butter
- 1 teaspoon of olive oil
- 2 strips of chicken or turkey bacon
- 1 avocado (pitted and sliced or diced)
- ½ cup Monterey jack cheese (shredded)
- ½ cup tomatoes (diced)
- Raw baby spinach, optional
- Light sour cream, optional
Instructions:
- Place your 3 eggs into a bowl of warm water for about 5 minutes while you slice, dice, and chunk your omelet ingredients and cook your bacon.
- In a bowl, combine the 3 large eggs with salt and whisk or blend with a fork.
- Heat an 8-inch non-stick skillet to medium heat and melt the butter and olive oil, spreading to coat the entire skillet bottom and edges.
- Pour the eggs into the center of your heated skillet and lift the handle (tilting the pan) to spread the egg mixture out toward the skillet edge. Once the eggs begin to firm up , use a spatula to lift the edges and tilt the remaining uncooked egg toward the edges. (Also, break any bubbles that are forming and fill them with the uncooked egg as well).
- Let the omelet set for about 10-15 seconds after filling gaps and rounding out the edges. Then fill with half of the crisped bacon, diced tomatoes, shredded Monterey Jack cheese, and avocado chunks down one side of the omelet. Use a spatula to flip the empty side over the filling.
- Slide the cooked omelet onto a plate and finish topping with the remaining half of the bacon, tomatoes, cheese, and avocado as well as a sprinkle of sliced black olives and a bit of light sour cream if desired.