📝 About This Recipe
Experience the pinnacle of low-carb luxury with this buttery, protein-packed masterpiece that marries the saltiness of crispy bacon with the velvet texture of ripe Hass avocados. This isn't just a breakfast; it's a sophisticated brunch experience that utilizes French technique to achieve a tender, pale-gold exterior and a molten, cheesy heart. Perfect for fueling your ketogenic lifestyle, this dish proves that healthy eating can be incredibly indulgent and deeply satisfying.
🥗 Ingredients
The Omelet Base
- 3 pieces Large Eggs (pasture-raised, at room temperature)
- 1 tablespoon Heavy Cream (for extra fluffiness)
- 1/4 teaspoon Sea Salt (fine grain)
- 1/8 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Grass-fed Butter (unsalted)
The Filling
- 2 slices Thick-cut Bacon (cooked until crispy and crumbled)
- 1/2 piece Hass Avocado (diced into 1/2-inch cubes)
- 1/4 cup Sharp Cheddar Cheese (freshly shredded)
- 1 teaspoon Fresh Chives (finely minced)
Garnish & Finish
- 1 tablespoon Sour Cream (full fat)
- 1 pinch Red Pepper Flakes (optional for heat)
- 1 handful Microgreens (for plating aesthetics)
- 1 teaspoon Extra Virgin Olive Oil (to drizzle over avocado)
👨🍳 Instructions
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1
Place the bacon slices in a cold skillet and turn the heat to medium. Cook, turning occasionally, until the fat has rendered and the bacon is deeply golden and crispy (about 8 minutes).
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2
Remove the bacon to a paper towel-lined plate to drain. Once cooled, crumble into small bite-sized pieces and set aside.
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3
In a medium glass bowl, crack the three room-temperature eggs. Add the heavy cream, sea salt, and black pepper.
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4
Whisk the eggs vigorously with a fork or whisk for at least 60 seconds until the yolks and whites are completely incorporated and no streaks remain; the mixture should be slightly frothy.
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5
Diced your avocado and toss it gently with a tiny squeeze of lemon (optional) and a drizzle of olive oil to prevent browning while you cook.
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6
Place an 8-inch non-stick skillet over medium-low heat. Add the butter and swirl it around until it is melted and begins to foam, but do not let it brown.
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7
Pour the egg mixture into the center of the pan. Let it sit undisturbed for about 20 seconds until the edges begin to set.
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8
Using a heat-resistant silicone spatula, gently push the cooked edges toward the center, tilting the pan so the raw egg flows into the empty spaces.
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9
When the eggs are about 80% set but the top still looks slightly wet/custard-like, sprinkle the shredded cheddar cheese evenly over the surface.
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10
Distribute the crumbled bacon and the diced avocado over one-half of the omelet. Sprinkle half of the chives over the filling.
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11
Carefully slide the spatula under the unfilled side of the omelet and fold it over the filling. Press down very gently to help the cheese melt and bind the ingredients.
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12
Turn off the heat and let the omelet sit in the warm pan for 30 seconds to finish melting the cheese without overcooking the eggs.
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13
Slide the omelet gently onto a warmed plate. The exterior should be smooth and pale with no brown spots.
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14
Top with a dollop of sour cream, the remaining chives, a pinch of red pepper flakes, and a few fresh microgreens for a professional finish.
💡 Chef's Tips
Always use room temperature eggs to ensure the omelet cooks evenly and stays tender. Avoid browning the butter or the eggs; a perfect keto omelet should be soft and yellow, not crispy or brown. Use a high-quality non-stick pan to ensure a seamless fold and slide. Grating your own cheese from a block avoids the starchy anti-clumping agents found in pre-shredded bags, keeping the carb count lower. If you prefer a firmer avocado, add it at the very end; if you like it warm and creamy, let it sit inside the fold for the full 30 seconds.
🍽️ Serving Suggestions
Pair with a hot cup of Bulletproof coffee or a keto-friendly matcha latte. Serve alongside a simple arugula salad dressed with lemon and olive oil to cut through the richness. A few slices of grilled halloumi cheese make an excellent high-protein side. For a brunch vibe, serve with a chilled glass of sparkling water infused with cucumber and mint. Accompany with a few keto-friendly blackberries or raspberries for a touch of tartness.