The Egg-Hater’s Omelette

I really don’t care for eggs. But sometimes I’ll eat them as a “necessary evil.” I love deviled eggs, but other than that, I steer clear of them. But, after a nice run this morning, I was craving a good protein breakfast, and this was what I had. Seriously, I think it could convert non-egg lovers everywhere. The melted avocado in the middle made for a dreamy creamy filling, and the crunch from the caramelized onions, bell peppers and bacon was nom nom nom.

Recipe: The Egg-Hater’s Omelette (enough for 2)

2 eggs, whisked

1/2 an avocado, mashed/chopped

1/2 cup chopped bacon (If you’re doing a Whole30, make sure it’s Whole30 approved bacon)

1/4 cup minced red onion

1/4 cup minced red bell peppers

1 TBSP olive oil

raw cheese, if desired

salt to taste

Heat oil in a skillet over medium-high heat. Add bacon, peppers and onions and cook until bacon is crisp and onions are caramelized (about 7-9 minutes). Drain on a paper towel, reduce heat to low, and pour egg into skillet. Add avocado to one side, then pour the bacon mixture over the avocado. After a minute or two, carefully fold over the empty side on top of the filling, sprinkle with cheese if desired, and cook for a few minutes, until egg is set. Sprinkle with salt, if needed. Eat up!

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Comments

  1. Deanna says

    Shanti, it seems like you’ve changed the format here, and I can no longer enlarge the print size. It’s very small now and hard to read. I use my iPad almost exclusively. Any suggestions? BTW this sounds really yummy !!! Thanks, Deanna

  2. says

    Hi, Deanna. I’m not sure why the format has changed for you? I use a Mac, and when I click the “print friendly” very button, the window comes up, and the text is normal size. Mine has an option to change the text size at the top of the print box. Does yours?

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