Avocado BLT Omelet

1 Reviews

SERVINGS

1

PREP TIME

10 min

TOTAL TIME

20 min

GLUTEN FREE

YES

This omelet is filled with a few of our favorite things, including crispy dry aged bacon, baby spinach, ripe tomatoes and creamy avocado.

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
ingredients
2 slices Jones Dairy Farm Dry Aged Bacon
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
DIRECTIONS
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.

Ratings & Reviews

5/5

write a review
  • 11/07/2018

A lovely recipe, for a healthy and filling lunch. I added a very small amount of grated cheese, which added to the flavour

Ingredients

2 slices Jones Dairy Farm Dry Aged Bacon
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

Directions

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.