The Columbus Recipe
Three egg whites, turkey bacon, avocado, and Swiss cheese.
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Ingredients
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For the omelette
Fillings & toppings
Method
For the omelette
- 1
Prepare egg whites
In a small bowl, whisk the 3 egg whites with 1 tablespoon water, 1 teaspoon salt, and 1/4 teaspoon black pepper until slightly frothy. The water helps give a tender finish.
- 2
Heat pan
Place a nonstick skillet over medium heat. Add 1 teaspoon unsalted butter and let it melt and coat the pan, swirling to cover the surface.
- 3
Cook egg whites
Pour the whisked egg whites into the hot skillet and reduce heat to medium-low. Let the eggs set undisturbed at the edges for about 1 minute, then gently lift the edges with a spatula and tilt the pan so uncooked egg flows beneath. Continue for another 30–60 seconds until the top is mostly set but still slightly glossy.
Fillings & assembly
- 4
Prepare turkey bacon
While the egg whites begin to set (or beforehand if preferred), cook the 2 turkey bacon strips in a second skillet over medium heat for 3–5 minutes per side until browned and crisped to your liking. Alternatively, microwave on a paper towel-lined plate for about 1–2 minutes until hot and slightly crisp. Transfer to a plate and cut each strip in half lengthwise or leave whole.
- 5
- 6
- 7
Finish and fold
Cover the skillet with a lid for 30–60 seconds to help the Swiss cheese melt. Using a spatula, carefully fold the empty half of the omelette over the filled half. Let cook for another 10–20 seconds to ensure warmed through.
- 8
Plate and garnish
Slide the omelette onto a plate. Sprinkle the optional 1 tablespoon chopped fresh chives over the top. Taste and adjust seasoning with a light pinch of salt and freshly ground black pepper if needed.