Thursday, August 13, 2015

Bacon and Yellow sqush omelette

Wanted a somewhat healthy breakfast and had some bacon already defrosted so considered throwing that in.   According to a program I had based on ingredients this was about 400 calories.

  • 2 slices Bacon diced/sliced
  • 3 chicken eggs quickly whisked in bowl for omelet
  • 1 med size yellow (summer) squash roughly diced
  • 1 jalapeño diced finely
  • 4 corners Salt and Pepper to taste
  • 1 oz goat cheese
  • Slice up bacon in fine pieces.  I prefer this, if you prefer chunkier pieces of bacon cut to your preference.
  • Place bacon in a pan with 1 tablespoon coconut oil and cook at a little higher than medium to brown.  Roughly 2 minutes. 
  • While bacon browning dice up the squash and the jalapeño
  • Add the squash and the jalapeño to the bacon and salt and pepper to taste and cook for 2 minutes stirring occasionally.
  • Pour in egg mixture and cook 1-2 minutes per side on high heat and flip once to complete omelet
  • Serve on plate and place the 1 oz of goat cheese in small dollops all over the omelet.  This adds a tangy bite to the omelet.