Avocado BLT Omelet
This omelet is filled with a few of our favorite things, including crispy dry aged bacon, baby spinach, ripe tomatoes and creamy avocado.
|1 heaping cup||
Fresh Baby Spinach
Kosher salt and ground black pepper
Cook bacon in 10-inch nonstick skillet, turning frequently, until crisp. Drain on paper towels and chop.
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.
Whisk eggs with pinch of kosher salt and black pepper.
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.
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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