Bacado Omelet Recipe

Prepare Ingredients

Chop the bacon into small pieces and dice the avocado. Grate the cheddar cheese if not pre-grated.

Cook Bacon

In a skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and set aside, leaving some fat in the pan.

Whisk Eggs

In a bowl, whisk the eggs until well combined. Season with salt and pepper.

Make Omelet

Pour the eggs into the skillet over medium heat. Cook until the edges begin to set, then sprinkle the cooked bacon, cheddar cheese, and diced avocado on one half of the omelet.

Fold and Serve

Carefully fold the omelet in half over the fillings. Cook for another minute until the cheese melts, then slide onto a plate. Top with pico de gallo and a dollop of sour cream.

Prepare Potatoes

Wash and dice the potatoes into small cubes.

Season Potatoes

In a bowl, toss the diced potatoes with olive oil, paprika, garlic powder, salt, and black pepper until evenly coated.

Cook Potatoes

In the same skillet used for the bacon, add the seasoned potatoes and cook over medium heat for about 15-20 minutes, stirring occasionally, until golden and tender.

Toast Bread

While the potatoes are cooking, toast the slices of rustic bread until golden brown.