The Baconado Omlet

Cook bacon in a skillet over medium heat until crispy, then remove and drain on paper towels.

In a bowl, whisk together eggs, milk, salt, and black pepper until well combined.

Chop the cooked bacon and add it to the egg mixture along with shredded cheddar cheese.

Heat butter in the skillet over medium heat until melted and bubbling.

Pour the egg mixture into the skillet, tilting to spread evenly.

Cook for 2-3 minutes until the edges begin to set.

Add chopped green onions, diced bell pepper, and spinach on one half of the omelet.

Cover the skillet and cook for an additional 2-3 minutes until the top is set.

Gently fold the omelet in half over the filling.

Slide the omelet onto a plate and garnish with chopped tomatoes and parsley.

Serve hot with hot sauce on the side.

Spice Level:

Allergens