Ingredients:
- 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.
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