Bacon, Avocado & Tomato Omelet

Ingredients

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Butter

  Unsalted

  2 tsp or 9g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Bacon

  Pork, cured, cooked, pan-fried

  3 strip cooked or 24g

• Avocados

  Raw, All commercial varieties

  ¼ fruit or 50g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

Directions

1. In a small mixing bowl, beat the eggs with a teaspoon of butter until frothy. Let this set for a couple minutes before cooking.
2. Melt a teaspoon of butter in a small skillet over medium-high heat.
3. Pour in egg mixture. As the egg starts to set, tilt the pan and lift the edges of the omelet to distribute more egg to the hot surface.
4. When the egg is almost completely set, sprinkle the tomato and bacon over one half of the omelet. Fold omelet in half and slide onto a plate.
5. Cover with shredded lettuce and garnish with teaspoons of crumbled bacon, chopped tomato.
6. Add a few slices of avocado.
7. Add salt and pepper to taste.

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