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Ingredients
- 2 slices bacon
- 1 teaspoon butter
- 1 tablespoon minced green onion
- 2 eggs, beaten
- salt and pepper to taste
- 2 tablespoons grated cheese
- 1 small tomato, diced
- 1/2 cup baby arugula, spinach or mache
- 1/2 avocado, diced
Details
Servings 2
Preparation
Step 1
1. Heat a medium nonstick pan over medium-high heat and add the bacon slices. Cook the bacon until both sides are crispy. Remove and drain on a rack or paper towels and wipe the pan clean. Chop up the bacon into small pieces.
2. Return the nonstick pan to the stove, turn the heat to medium-high and add the butter. When hot, add the green onions and saute for 30 seconds until bright green. Pour in the eggs and swirl the pan to let the eggs spread evenly over the entire surface of the pan. Season with salt and pepper.
3. As soon as the egg begins to set, lift the pan and tilt to let any of the uncooked egg sitting on top pour to the edge of the pan to cook. When the omelet is cooked through, Sprinkle in the cheese and fold over the omelet and dish out on a plate.
4. Top the omelet with the chopped bacon, diced tomato, avocado and baby lettuce.
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