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2-Egg Omelet

2-Egg Omelet

Day 23 of 31:  Back to Basics

This is a basic 2-egg omelet which is yet another simple, nutritious meal that can made quicker from your Prep Day!  I will tell you the steps that I followed with my favorite ingredients, but please tailor this to your own taste.

2 pieces of bacon, small diced
1/2 cup mushrooms, sliced or diced
1 shallot, peeled and diced
1/4 cup greens (I usually use spinach but I had some leftover mache that I used)
1/4 avocado, sliced
1 small Roma tomato, sliced
salt and pepper to taste

In a small skillet, place diced bacon and cook on medium until almost crisp. Add shallots and mushrooms and continue to cook until tender, adding your greens with 30 seconds to go so that they can wilt down. Using a slotted spoon, transfer skillet ingredients to a small bowl.  Set aside.

Whisk two eggs in a bowl until fluffy. Some people think you need to add milk or cream (my husband is one), but I think that the eggs are fluffy enough if you just take the time to give them a good whisk.

Reheat the skillet to medium-high. Pour in whisked eggs. Holding skillet about 2 inches above your burner, slowly swirl in a circular motion to continually distribute the eggs around the skillet. If you prefer a “chunkier” omelet, you can take your spatula and create a few slashes in the cooked portion of the egg…the uncooked portion will fill in those gaps.

Once the egg is cooked to your desired doneness (I like mine where the egg is just about set), transfer the bacon and veggie mixture to one half of the omelet. Take your spatula and flip the plain side over the filled side. Transfer to a plate.

Garnish with tomatoes, avocado and salt and pepper to taste.