AVOCADO BACON OMELET

I had my first Avocado Bacon Omelet years ago at a local restaurant called Louie M’s Burger Lust. It’s a casual/old school breakfast and lunch diner. I discovered the restaurant during my first year in USA in 1999. I was going through my crazy 20’s while working on getting my MBA. After fun Saturday nights out, I always went to Louie M’s on Sunday morning, a bit hung over of course. I remember like it was yesterday, their food was awesome and the owner was always there to greet people and all of the staff were always so friendly. It has been such a gem in that neighborhood. My two favorite things on their menu were Crab and Cream Cheese Omelet and this Guacamole Bacon Omelet which is the inspiration of my Avocado Bacon Omelet. Something about the creaminess of mashed avocado and crispy bacon in the center of soft, fluffy omelet was so good and of course, EVERYTHING tastes good with bacon! #truth

I also love serving it with some hot sauce or Tiger sauce. If you haven’t had the Tiger sauce, you’re missing out. I had it the first time at Louie M’s, too. It’s a unique condiment, it’s a little tangy and sweet and it has cayenne pepper in it, but it’s actually not that spicy. I found it at my local grocery store and was super excited. Some girls get excited about jewelry and expensive things. Nope, no me. I’m mostly excited about food. LOL I grabbed a couple bottles for this Avocado Bacon Omelet and I think it’ll be good with some grilled chicken or steak, too.

If you can’t find it, use the link to order it from Amazon.com here –> Tiger sauce.

Let me show you how I made the Avocado Bacon Omelet. Let’s cook some food!

Cook bacon in a medium non-stick pan until crispy. I cut them in half to fit in my medium pan.

Once they’re cooked, transfer onto a plate lined with paper towel to soak up the grease.

Once they’re cool enough to handle, cut them in small pieces.

Next, make the mashed avocado. Slice the avocado open vertically and remove the pit. Using just the tip of the knife, slice into the avocado flesh, making sure to not pierce the skin.

Scoop it out from the skin, sprinkle with a little bit of salt, pepper and a few dashes of hot sauce (optional).

Mash it with a fork, until smooth and creamy. You can leave some chunks if you like it chunkier. Set aside.

To make the first omelet, crack 2 large or 3 small eggs in a small bowl, add a splash of milk and a pinch of salt and pepper. We got these eggs from our lovely neighbor, Jane, whose friend has chickens. They are amazing and look at the gorgeous yellow yolks, you just know it’s gonna be so good!

Beat the eggs until combined. Set aside.

In the same pan you used to cook the bacon, get rid of the grease and wipe it with a paper towel, melt about 1 tablespoon of butter on low heat.

Add the eggs and let them cook for a few minutes, until almost set and the top has only a small amount of runny eggs left.

You can also put a lid on to help speed up the process.

Flip it gently with a spatula.

Add half of the smashed avocado and spread it in the middle. Top with half of the bacon and 1 tablespoon of grated cheese.

Fold the omelet in half and press it down gently.

You can put the plate in low-temp oven until you finish making the next one. To make the next omelet, just repeat the steps. The reason why I don’t beat all the eggs at the same time is because then I have to figure out how to divide them equally for each omelet.

Serve with some hot sauce or Tiger sauce. enjoy!

I really hope you give this Avocado Bacon Omelet a try, the recipe card is below. If you have any tips/tricks or want to share your omelet recipe, please feel free. The comment box is below.