Servings: 2 · Prep Time: 7 mins · Cooking Time: 15 mins
Total Time: 22 mins
This classic cheese omelette is loaded with a crispy bacon, cheddar and avocado filling, This makes for a filling brunch on its own or served with a simple side salad. Perfect accompanied by a bulletproof coffee!
- eggs (4 medium)
- streaky bacon (4 rashers)
- avocado (1 small peeled and sliced)
- spring onion (1 large finely chopped)
- chives (1 tbsp finely chopped)
- butter (1 tbsp)
- olive oil (1 tbsp)
- cheddar chees (2/3 cup grated)
- Salt and pepper (to taste)
Heat the olive oil in a frying pan over a medium heat and add the bacon. Cook through until golden brown and slightly crisp. Remove from the pan and set aside.
Crack the eggs into a mixing bowl with a generous pinch of salt and pepper, a tablespoon of water, the chives and half of the cheese. Beat together well to combine.
Heat the butter in a non-stick frying pan over a medium heat. Pour in the egg mixture and leave to settle and cook a little in the pan.
As the egg starts to cook, use a spatula to push the cooked edges towards the centre, allowing any uncooked egg to flow into the gaps.
Once the omelette is almost completely cooked, flip over to brown the other side. You can slide the omelette onto a plate to flip over for ease.
Scatter the remaining cheese over half of the omelette and arrange the cooked bacon on top, layer over the sliced avocado and sprinkle over the spring onions. Cook for a further few minutes until the cheese has melted and the bacon is hot through.
Carefully fold the uncovered omelette half over the filling to serve.
Folded Cheese Keto Omelette with Bacon and Avocado 1.CR2
Folded Cheese Keto Omelette with Bacon and Avocado 2.CR2