Omelette With Bacon, Mushrooms, Cheese & Avo
Before I started Banting, I'd never been big on breakfasts and ate eggs virtually never. That's all changed now, and eggs are pretty much my best friends, which may seem a little sad, but hey, that's life.
With this new found love for eggs has come a whole world of new possibilities and that coupled with the purchase of my new non-stick pan has led to the ultimate test of non-stickiness, namely, The Omelette.
This right here is a quick, easy and delicious breakfast variant. Enjoy!
2 - 3 Eggs (depending on how hungry you are)
1/3 Pack of Diced Bacon
1/2 Cup of Sliced Mushrooms
1/2 of a Medium Avo
1/3 Cup of Milk
Heat your pan with a small amount of butter and proceed to fry first your bacon and then your mushrooms.
You can choose to either keep them warm in the oven set to a low setting or you can use a fresh pan for your omelette.
While you're frying the bacon crack your eggs into a bowl that's large enough to whisk in. Briefly whisk the eggs until they turn a pale yellow. Pour in the milk and start whisking again. This is where you really want to put the effort in and work up a sweat because the more you whisk it the more air gets into the mixture and the lighter the end product will be.
Once your pan is ready to go, pour the egg and milk mixture into the pan making sure to spread the mixture evenly across the pan.
Wait until the base starts to solidify and cook mostly through before adding on the bacon and mushrooms. (If you're having trouble getting the top to cook through you can pop it in to a pre-heated oven for a minute or so.) I generally cover just one half of the omelette to give myself room to flip the other side over.
Once thats on, grate some cheese over it and flip the uncovered half over on top of the bacon and mushroom covered half.
Slice your avo in segments and place on top.
Serve, Eat, Savour it and then realise you're running late for work.