makes one omelette
1 teaspoon ghee or olive oil
2 large eggs
½ jalapeno, seeded and minced
small pinch of fresh baby spinach
2 slices of bacon, cooked and crumbled
shredded cheese (optional)
sea salt, to taste
black pepper, to taste
Heat the ghee (or olive oil) in a small nonstick skillet over medium-low heat.
Scramble the eggs in a small bowl. Add the jalapeno and baby spinach and mix thoroughly.
the pan is hot, add the egg mixture. Allow it to cook for several
minutes undisturbed, just until the top is starting to set. Sprinkle the
bacon crumbles on top of the egg on one side of the pan. (If using
shredded cheese, now is the time to add it.)
a silicone spatula to gently lift and fold one half of the omelette
over on itself in the pan, so that all of the filling is enclosed in the
egg. Allow it to cook for about 2 more minutes like this.
the omelette out of the pan and right onto a plate. Top with extra
jalapeno and/or bacon crumbles, if you desire, and a bit of salt and
pepper to taste. Serve and enjoy!
bacon recipe source: Ashley Holmes, Cook Like a Cavewoman, September 13, 2014