Print the recipe for Avocado, Chèvre and Bacon Omelette

Click the button below or select 'File > Print...'

Avocado, Chèvre and Bacon Omelette

an omelette filled with avocado, goat cheese and bacon topped with micro greens and more crumbled bacon on a plate
  • Serves:  2
  • Prep Time:  10 min
  • Cook Time:  5 min

Ingredients

  • 1 tablespoon salted butter
  • 3 large eggs, whisked
  • ¼ teaspoon sea salt, plus more for serving
  • Freshly cracked black pepper
  • 2 ounces goat cheese, crumbled
  • 2 slices thick-cut bacon, cooked, roughly chopped
  • ⅓ avocado, pitted and sliced
  • Microgreens, for garnish, optional

Method

  1. Melt the butter in a medium skillet over medium-low heat. Once the butter is melted, swirl the pan to coat.
  2. Pour the beaten eggs into the pan and season with salt and pepper. Cook, undisturbed until the bottom is set, 2-3 minutes. Using a large spatula, flip the eggs. Sprinkle half the eggs with the goat cheese and bacon and top with the avocado. Fold the other half of the eggs over top.
  3. Transfer the omelet to a plate, top with microgreens, if using and serve.