Bacado ® Omelet Recipe

Beat eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is smooth and slightly frothy, about 20–30 seconds. This yields a tender omelet.

Cook and crumble bacon

If your bacon is raw, cook 3 slices in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to a paper towel-lined plate to drain and cool, then crumble or chop into bite-sized pieces. If using pre-cooked bacon, simply crumble.

Prep avocado

Halve and pit 1 ripe avocado. Scoop out the flesh and slice into 1/4-inch slices or dice to your preference. Lightly season with a pinch of salt if desired.

Shred cheese and slice scallions

Shred 1 ounce cheddar cheese (about 1/4 cup packed). Thinly slice green onion and set both aside for quick assembly.

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Swirl the pan to coat and let the butter melt and foam but not brown, about 30 seconds.

Pour the beaten egg mixture into the skillet. Let it sit undisturbed for about 10–15 seconds until the edges begin to set.

Using a heatproof spatula, gently pull the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Continue for about 30–40 seconds until the surface is mostly set but still slightly moist on top. Keep heat at medium-low to avoid browning.

When the omelet surface is nearly set, evenly sprinkle the shredded cheddar over one half of the omelet. Top the cheese with the crumbled bacon, sliced or diced avocado, and the sliced green onions.

Carefully fold the empty half of the omelet over the filling using the spatula. Let it cook for another 20–30 seconds to melt the cheese and warm the avocado and bacon.

Slide the omelet onto a plate. Optionally garnish with chopped cilantro and a drizzle of hot sauce. Serve immediately.