The Egg-Hater’s Omelette

I really don’t care for eggs. But sometimes I’ll eat them as a “necessary evil.” I love deviled eggs, but other than that, I steer clear of them. But, after a nice run this morning, I was craving a good protein breakfast, and this was what I had. Seriously, I think it could convert non-egg lovers everywhere. The melted avocado in the middle made for a dreamy creamy filling, and the crunch from the caramelized onions, bell peppers and bacon was nom nom nom.

Recipe: The Egg-Hater’s Omelette (enough for 2)

2 eggs, whisked

1/2 an avocado, mashed/chopped

1/2 cup chopped bacon (If you’re doing a Whole30, make sure it’s Whole30 approved bacon)

1/4 cup minced red onion

1/4 cup minced red bell peppers

1 TBSP olive oil

raw cheese, if desired

salt to taste

Heat oil in a skillet over medium-high heat. Add bacon, peppers and onions and cook until bacon is crisp and onions are caramelized (about 7-9 minutes). Drain on a paper towel, reduce heat to low, and pour egg into skillet. Add avocado to one side, then pour the bacon mixture over the avocado. After a minute or two, carefully fold over the empty side on top of the filling, sprinkle with cheese if desired, and cook for a few minutes, until egg is set. Sprinkle with salt, if needed. Eat up!

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