B.A.T. Omelet

Preparation: 15 min

In a medium-sized skillet, cook the bacon to your liking over medium-high heat. However, crispy bacon is recommended. Set the cooked bacon aside for later, and drain the fat from the skillet.

Briefly wipe your pan clean with a paper towel, and return it to the stove. In a bowl, whisk together the eggs, milk, salt, pepper, and chili powder. You can omit the chili powder seasoning if you don’t like spicy flavors.

Heat the olive oil in the same skillet from Step 1 on medium heat. Pour the egg mixture into the pan. Slice or shred your cheddar cheese, and immediately distribute it over the top of the raw egg.

Allow the omelet to cook completely on one side (about 2-3 minutes) at medium heat. Flip the omelet over and complete the cooking for another 1-2 minutes. You may want to reduce the heat at this point.

Transfer the cooked omelet to your serving plate. To assemble the omelet, line one side with the cooked bacon. Slice the avocado and the tomato, and arrange these on top of the bacon.

Fold the B.A.T. omelet shut. Serve with sour cream and chopped green onion. You may also serve with guacamole at your discretion.

lowcarb breakfast