Avocado BLT Omelet
Bacon Breakfast Ideas
This omelet is filled with a few of our favorite things, including crispy dry aged bacon, baby spinach, ripe tomatoes and creamy avocado.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 2 slices | |
| 1 heaping cup | Fresh Baby Spinach |
| 4 | Cherry Tomatoes |
| 2 | Large Eggs |
Kosher salt and ground black pepper | |
| 1 tablespoon | Butter |
| 1/2 | Avocado, sliced |
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Directions
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Cook bacon in 10-inch nonstick skillet, turning frequently, until crisp. Drain on paper towels and chop.
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Remove all but 1 teaspoon bacon fat from skillet. Add spinach and cherry tomatoes and cook over medium heat until spinach is wilted and tomatoes are softened, about 1 minute. Remove and set aside. Wipe skillet clean.
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Whisk eggs with pinch of kosher salt and black pepper.
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Melt butter in skillet over medium high heat. Pour in eggs and cook for about 5 seconds. Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes.
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Arrange bacon, spinach, tomatoes and avocado on one half of omelet and carefully fold over. Reduce heat to low and cook an additional 1 to 2 minutes, or until cooked through. Transfer omelet to plate and serve immediately.
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Ratings and Reviews
A lovely recipe
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