Bacon Avocado Omelet Recipe

Inspired by Mimi's Cafe

Time25m

Serves1

Three eggs, hickory-smoked bacon, spinach, tomatoes, monterey jack cheese and avocado. Served with roasted potatoes.

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Ingredients

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1
Prepare the Ingredients
Chop the hickory-smoked bacon, spinach, and cherry tomatoes. Grate the Monterey Jack cheese and dice the avocado.
2
Cook the Bacon
In a skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving the bacon grease in the pan.
3
Sauté the Vegetables
In the same skillet, add the spinach and cherry tomatoes. Sauté for about 2-3 minutes until the spinach is wilted.
4
Whisk the Eggs
In a bowl, whisk the eggs until well combined. Season with salt and pepper to taste.
5
Cook the Omelet
Pour the whisked eggs into the skillet, tilting the pan to spread them evenly. Cook for 2-3 minutes until the edges begin to set.
6
Add Fillings
Add the cooked bacon, sautéed vegetables, and grated cheese over one half of the omelet. Let it cook for another minute until the cheese begins to melt.
7
Fold and Serve
Carefully fold the omelet in half and slide it onto a plate. Top with diced avocado. Serve immediately.