This ooey, gooey, oh so tasty and delicious omelet is a no-brainer breakfast!
Preparation:
Cook:
Level: Easy
Serves: 2
Ingredients
- 5 whole Eggs
- ¼ cups Milk
- 2 tablespoons Red onion, chopped
- ¼ cups Bacon, diced
- 1 tbsp Butter
- ⅓ cups Tomato, diced
- ½ cups Crumbled blue cheese
- ½ whole avocado, sliced
- ½ teaspoon Pepper
Preparation
Whisk the eggs with a little milk, set aside.
Sauté onions and bacon for 4 to 5 minutes or until bacon is cooked through and onions are translucent; put aside.
Melt the butter in a small nonstick skillet over medium-low heat. Pour half the eggs into the hot skillet. Add half the tomatoes, onions and bacon. Gently tilt the pan, turning in a circular motion, allowing the liquid egg to spread around the pan and cook well.
Once it’s almost cooked, flip the egg “pancake”. Sprinkle half the blue cheese in the center and cook for about 30 seconds longer. Slide the egg pancake out of the pan and onto a plate, folding it in half.
Garnish with avocado slices. Season to taste with pepper. Repeat with the rest of the ingredients for omelette #2!