cheddar, tomato, bacon & avocado salsa omelette

Since the first meal of the day is said to be the most essential, I find it fitting that my first blog post is just as important. This omelette makes a regular appearance in my house because it is easy to cook, and my boyfriend, Alastair, absolutely loves it! This recipe is a must-make.

Now, it should probably be noted that I do not even eat eggs… I have an intolerance. I know, it’s a bummer. That said, I cook eggs almost every morning for Alastair or for any friend who has spent the night on our couch. This breakfast is always a favourite. Get crackin’.


3 eggs
splash of milk
1/8 cup grated white cheddar cheese or sub. crumbled goat cheese
4-5 cherry tomatoes (halved)
2 strips of bacon
1/2 avocado
1 tbsp diced red onion
1 tsp olive oil
1 tsp rice vinegar
a few dashes of tabasco
the juice from a large wedge of lime
salt & pepper to taste

To prepare the avocado salsa, score half an avocado, and scoop out with a spoon. Transfer to a small bowl, and add onion, olive oil, vinegar, tabasco, and lime juice. Stir together, and add some salt and pepper, if desired.

In a medium sized frying pan, cook the bacon strips until they are as crisp as you like them, then place them on a paper towel-lined plate with a pair of tongs. Alternatively, bacon can be cooked in the oven on a cookie sheet (375° for about 15-20 minutes). Oven bacon is amazing because it comes out nice and flat, and you don’t have to babysit it while it cooks; there is no need to preheat the oven, no need to flip the strips, and no need to go through the pain of hot grease popping on your skin. Ouch! For the sake of this recipe, I suggest pan-frying the bacon because it’s nice to cook the eggs in some of the leftover fat.

Crack the eggs in a small bowl, add milk, salt, and pepper. Whisk together with a fork, or small whisk, then pour onto the hot frying pan (medium-high heat). With a rubber scraper, periodically lift the edges of the omelette to make sure the egg is not sticking to the sides. You may also slightly tilt the frying pan, and lift the edge of the omelette to let some of the uncooked egg run to the side/underneath. Once the egg starts to fluff up, sprinkle about half of the cheese to the omelette. After about 30 seconds, use rubber scraper to spread the avocado salsa to half of the omelette, then top off the same half with the cherry tomatoes, and bacon strips. Sprinkle the rest of the cheese onto your loaded omelette.

The egg should be cooked through, and slightly brown on the bottom. Use your rubber scraper to lift the egg off the frying pan, and tilt the frying pan with your other hand. Using gravity to your advantage will help you keep your omelette in one piece, and will help you fold over the egg with ease. Once folded over, transfer to plate.

Serve with fruit and toast.


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