Bacon and Jalapeño Omlette

Other names suggested were:

1. The Jalap-acon Omlette

2. The Jalap-acon-tro Omlette

They seemed a little too gimmicky for me, so I stuck with the original food spellings (plus I like using the ñ in Jalapeño).

Enjoy this as a fancier-than-normal beginning to your day, or cook up a bunch for your weekend brunch! It’s not very spicy at all so everyone will be able to partake.

Let me assure you, this was a seriously yummy idea. I enjoyed the last bite as much as the first. 

Bacon and Jalapeño Omlette

4 eggs
4 slices of bacon
2 tbsp. ghee
1/2 avocado
1 handful chopped cilantro
2 green onions, sliced
1/2 jalapeño, seeded and diced
sea salt

1. Preheat oven to 400.
2. Lay bacon on a foil-lined cookie sheet (or sheet with a baking rack on top) and bake until crispy. About 10 mins.
3. Let bacon cool and then roughly chop.
4. In a small bowl, combine onion, cilantro and jalapeño.
5. Add eggs and some salt and whisk well.
6. Heat 1 tbsp ghee in a small skillet.
7. Once ghee is hot, pour half of the egg mixture into the skillet.
8. Cook one side and then flip to cook the other.
9. Add a little less than half of the chopped bacon to the middle of the omlette while the other side is finishing cooking.
10. Serve the omlette folded with some bacon and avocado on top!
11. Cook the second omlette in the same manner.