Take whatever veggies you would like to add to the omelet and some cheese. Make sure to cover the pan with fat (lard, butter, ghee) so that the omelet does not stick!
Course: Breakfast
Cuisine: Comfort Food
Servings: 1serving
Calories: 656kcal
Author: Jen Pedri
Ingredients
2slicesof bacon or whichever protein you would like
1/2cupof chopped veggies of your choiceI added green peppers, onions, mushrooms, asparagus
3whisked pasture raised eggs
2-3slicesof grass-fed cheesepreferably raw as well
Toppings of your choiceI personally like sour cream, salsa, guacamole
Instructions
Cook the bacon first in the pan to crisp it up and to help leave a layer of fat in the pan and chop into pieces when done.
Place chopped up veggies and bacon back into pan with bacon fat. If there is not enough fat to create a layer covering the entire pan, add butter or ghee to increase cover surface. Saute for 2-3 minutes until veggies are soft.
Take whisked eggs and pour them in the pan over the bacon and veggies. As the sides crisp up, use a spatula to push the eggs towards the middle to allow more liquid to the sides for even cooking. Once omelet is set in pan, flip it over the best that you can.
Add cheese to one side of the omelet and flip over the other half, covering the cheese. Cook for 3-5 minutes until cheese is melted.
Add your tasty toppings.
Notes
MyWW Purple 11 points, MyWW Green 17 points, MyWW Blue 11 points