Bacon, Avocado And Cherry Tomato Omelettes
This recipe is a delightful combination of fluffy eggs filled with melted fontina cheese, crispy bacon, juicy cherry tomatoes, and creamy avocado. Each omelette is a deliciously satisfying meal that is perfect for a cozy breakfast or brunch. Garnish with fresh cilantro leaves for a burst of color and flavor, and serve these omelettes straight from the oven for a warm and comforting experience.
— Constant Cookbook
Ingredients
- 8 eggs
- Kosher salt, to taste
- 2 Tbs. unsalted butter, melted
- 5 oz. fontina cheese, grated
- 6 oz. bacon, diced, cooked until crisp and drained
- 12 cherry tomatoes, halved
- 1 avocado, pitted, peeled and diced
- Fresh cilantro leaves for garnish
Instructions
- Preheat an oven to 200°F. Place 4 oven-safe plates in the oven.
- Preheat an omelette pan over medium heat.
- In a small bowl, whisk together 2 of the eggs and lightly season with salt. Lightly brush the inside of the pan with one-fourth of the melted butter and pour the eggs into the well closest to the handle. Tilt the pan forward to distribute the eggs evenly between the wells. Cook, tilting and swirling the pan occasionally while lightly scraping the pan sides with the omelette spatula, until the eggs are just set, 1 to 2 minutes.
- Sprinkle one-fourth of the cheese, bacon, cherry tomatoes and avocado over the eggs in the well closest to the handle. Starting at this well, use the spatula to gently fold the eggs toward the center divider and continue rolling toward the opposite side of the pan to form the omelette. Transfer the omelette to one of the warmed plates in the oven. Repeat the process 3 more times with the remaining ingredients, wiping out the pan with a paper towel as needed.
- Garnish the omelettes with cilantro leaves and serve immediately. Makes 4 omelettes.
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