Ultimate B.A.T. Omelet

About

There’s no time to mess around with breakfast! It’s the most important meal of the day, after all. That’s why this Keto omelet recipe is loaded with protein and healthy fats to get you energized for the day. It takes hardly any time to whip up this simple recipe. You can spend less time at the stove, and more time with your morning tea or coffee! Your fats come from slices of fresh avocado and some sour cream on the side of the meal. The protein comes from crispy bacon and eggs. Of course, no omelet is complete without some cheese as well. If you haven’t figured it out yet, B.A.T. stands for: bacon, avocado, and tomato!

Tips for the perfect omelet

Make sure your pan is evenly heated through before adding raw egg mixture. Watch to see how long it takes for one side to start cooking, and determine if you need to lower the heat. Once you flip the omelet, definitely reduce the heat to keep the final side from overcooking. If the inside is still too raw, briefly cover your pan with a lid to trap additional heat.

Bacon substitutions

If you don’t want to use pork products, try frying a slice of deli turkey or roast beef in a pan before you cook your omelet. If you like pork but are substituting the bacon, try strips of prosciutto or deli-sliced ham. You can make all sorts of protein substitutions to keep this popular easy Keto breakfast recipe interesting and in your meal rotation.

I want more to eat

If you’re still hungry, try to avoid carbohydrates. Add more to your Keto breakfast by including a fat bomb. This way, you’re being fueled by fat macros instead of sugar. You could also include ½-tablespoon of butter in your morning coffee.

Ingredients

2 oz, raw (yield after cooking) bacon
2 large egg
1 tablespoon whole milk
⅛ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon spices chili powder
½ ounce cheddar cheese
½ fruit without skin and seeds avocados raw
1 ounce tomatoes
2 tablespoon sour cream
1 tablespoon green onions
2 teaspoon olive oil

Instructions

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.