Omelet with Bacon, Asparagus, & Chives
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Ingredients
2 strips SCD-safe bacon, chopped into small pieces
2-3 asparagus stalks, lower ends trimmed off and chopped into small pieces
4 eggs
salt and black pepper to taste
8 strips chives, chopped fine
olive oil for cooking
2 strips SCD-safe bacon, chopped into small pieces
2-3 asparagus stalks, lower ends trimmed off and chopped into small pieces
4 eggs
salt and black pepper to taste
8 strips chives, chopped fine
olive oil for cooking
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Instructions
- First, cook the bacon strips in a cast iron stovetop pan on medium heat until done.
- Remove the bacon, and then add the asparagus into the same pan so that it cooks in the leftover bacon fat until desired consistency is reached (remove earlier if you like it crunchy). Set aside.
- In the meanwhile, crack the eggs and whisk them together in a bowl.
- Add in salt and pepper.
- Heat an omelet pan with olive oil and pour in the whisked eggs.
- Add in the asparagus and bacon into the egg that is cooking.
- Sprinkle the chives over all.
- When the underside starts turning golden-brown, flip the omelet over, or fold over and allow inside to cook until done.
Nutritional Info
Storage
Notes
This omelet recipe can also be tried with other fillings. You could use prosciutto instead of the bacon, or substitute a ½ cup (15 grams) of spinach for the asparagus. To make a veggie version, replace the bacon and asparagus with ¼ cup (25 grams) mushrooms and ¼ cup (28 grams) bell peppers.
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