Breakfast / Brunch
BLT Omelet with Avocado & Spinach
It’s always a plus when you can cook dinner indoors without turning on the oven on already-hot summer nights.
This BLT omelet recipe make that possible. If breakfast for dinner is popular in your house, give this omelet a try. Adding fresh fillings bulks it up and means you can use whatever suits your tastes or is spilling from your produce bags. And don't hesitate to have this as breakfast for breakfast, either!
Ingredients
FOR THE OMELETS, WHISK:
FOR THE FILLING,ADD:
Test Kitchen Tip
If using heartier vegetables as filling, sauté them until crisp-tender before folding them into the omelet.
Instructions
For one omelet, whisk together 3 eggs, 2 Tbsp. water, 1 Tbsp. minced scallions, and 1 tsp. garlic; season with salt and pepper.
Melt 1 Tbsp. butter in a 10-inch nonstick skillet over medium-high heat.
Pour egg mixture into skillet. Immediately begin gently shaking skillet back and forth while stirring with small, quick motions. When eggs are set but still quite moist, remove skillet from heat.
For the filling, add ¼ cup each Cheddar, bacon, tomato, and spinach to one half of omelet. Fold omelet in half and invert onto plate; let rest 1 minute.
Combine ¼ cup each bacon, sliced scallions, tomato, and avocado; place on top of prepared omelet. Repeat process three more times.
The residual heat from the skillet will be enough to “cook” the fillings without overcooking the omelet.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 738
% Daily Value*
Total Fat 59g 90%
Saturated Fat 22g 110%
Cholesterol 638mg 212%
Sodium 920mg 38%
Carbs 18g 6%
Fiber 9g 36%
Protein 38g
*Percent Daily Values are based on a 2,000 calorie diet.