The Columbus Recipe

Prepare egg whites

Crack the eggs and separate the whites (or use carton egg whites). In a small bowl, whisk together 3 egg whites and 1 tablespoon milk (optional) until slightly frothy. Season with 1 teaspoon salt and 1/4 teaspoon black pepper.

Heat pan

Place a nonstick skillet over medium heat. Add 1 tablespoon unsalted butter or olive oil and swirl to coat the bottom. Heat until the butter foams but does not brown.

Cook omelet base

Pour the whisked egg whites into the hot pan, tilting the pan so the eggs spread into an even thin layer. Reduce heat to low–medium. As the eggs set (about 1–2 minutes), use a spatula to gently lift edges and let uncooked egg run underneath so the omelet cooks evenly. Cook until mostly set but still slightly glossy on top, about 1–2 more minutes.

Cook turkey bacon

While the egg whites cook, heat a small separate skillet over medium heat. Add the 2 strips of turkey bacon and cook 2–3 minutes per side until browned and crisp to your liking. Remove and drain briefly on paper towel, then chop or leave whole depending on preference.

Prepare avocado

Halve and pit the avocado. Scoop out 1/2 avocado and slice or thinly mash lightly with a fork. Season mashed avocado with a pinch of salt and pepper if desired.

Add cheese and fillings

When the egg white surface is mostly set, place 1 ounce Swiss cheese evenly over one half of the omelet. Top cheese with the cooked turkey bacon strips and the sliced or mashed avocado. Sprinkle with chopped chives or parsley if using.

Fold and finish

Carefully fold the empty half of the omelet over the filled half using a spatula. Cook 30–60 seconds more to melt the cheese and warm the fillings through. Slide the omelet onto a plate.

Serve the omelet hot with toasted whole-grain bread or an English muffin on the side if desired. Add a dash of hot sauce or a spoonful of salsa to taste. Garnish with additional chives or parsley.