Minutes Prep time: 15
Minutes Total time: 15
Servings: 2
Difficulty: easy
PAM® Olive Oil Cooking Spray Pump
4 eggs
2 tablespoons grated Parmesan cheese
2 tablespoons soft herbed goat cheese
2 slices cooked bacon, finely chopped
1 medium avocado, pitted, peeled, sliced
micro greens such as pea shoots and sorrel, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 131 mg | 13% |
| Carbohydrate | 11 g | 4% |
| Cholesterol | 393 mg | 131% |
| Total Fat | 34 g | 53% |
| Iron | 2 mg | 12% |
| Calories | 430 kcal | 22% |
| Sodium | 482 mg | 20% |
| Protein | 22 g | 44% |
| Saturated Fat | 9 g | 47% |
| Sugars | 2 g | 0 |
| Vitamin C | 10 mg | 17% |
Spray 8-inch nonstick skillet with cooking spray; heat over medium heat. Pour in 1/2 cup Egg Beaters. Sprinkle with 1 tablespoon Parmesan cheese. Gently push cooked portions from the edges to the center with a spatula, so uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
When top surface of egg is cooked, top with 1 tablespoon goat cheese, half of the bacon and half of the avocado. Fold egg over on serving plate. Garnish with microgreens. Repeat with remaining ingredients.
Avocado, Bacon and Goat Cheese Omelets
