Making something called an open faced omelet sounds a wee bit contradictory. That’s because, typically, omelets are egg dishes where you add all the ingredients, cook and then fold them at the end. With this dish you are doing everything but the folding you typically do with an omelet.

Tortilla topped with cooked spinach, avocado slices, and two strips of bacon on a plate with a fork on the side. — Open Faced Omelet. Photo credit: On and Off Keto.

Open Faced Omelet with Spinach Avocado and Bacon

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Why did I design this omelet to be open faced? Honestly, I’ve never been great about neatly folding omelets and so one day I just decided not to when making breakfast. When I served my family, no one was the wiser. My husband picked up a fork and ate it like a frittata. My daughters? They picked it up and ate it like an egg wrap. Brilliant.

With spinach, avocado and bacon, this dish was a huge hit at the breakfast table. So one night when I was in the mood for breakfast for dinner, guess what? I made it again. And everyone loved it.

An open-faced omelet graced with fresh spinach, creamy avocado slices, and crispy bacon rests invitingly on a wooden plate.

Ingredients

8 large eggs
1/4 cup half & half
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
2 tablespoons butter, divided
8 thick-cut bacon strips
3 cups baby spinach
1 avocado, thinly sliced
1-2 teaspoons hot sauce, to taste
Sea salt and black pepper, to taste

Directions

Combine the eggs, half & half, garlic powder, and olive oil in a large bowl. Season with salt and black pepper, to taste, and whisk until smooth.
Melt one-half tablespoon of butter in a 10-inch non-stick skillet that is set over medium heat.
Pour one quarter of the egg batter into the preheated skillet and swirl pan to evenly coat the bottom.
Reduce heat to just below medium and cover the skillet. Cook until the egg batter sets and is cooked through, approximately 3-4 minutes. Do not overcook.
Transfer the egg wrap to a reserved platter and set aside. Repeat this process with the remaining batter.
Meanwhile, add bacon to another skillet and cook until crispy, approximately 5-6 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease.
Discard all but one tablespoon of bacon grease in the pan and add the baby spinach. Season with salt and black pepper, to taste, and cook, stirring occasionally, just until the spinach wilts, approximately 2 minutes.
To serve, top each open faced omelet with the spinach mixture, two strips of bacon and some avocado slices. Add a dash of hot sauce, if you’d like. Enjoy!

A plate with an omelette topped with cooked spinach, avocado slices, and crispy bacon. A fork is placed next to the plate on a wooden table. — Open Faced Omelet. Photo credit: On and Off Keto.

Open Faced Omelet with Spinach Avocado and Bacon

Making something called an open faced omelet sounds a wee bit contradictory. That's because, typically, omelets are egg dishes where you add all the ingredients, cook and then fold them at the end. With this dish you are doing everything but the folding you typically do with an omelet.

Instead, you're topping it with wilted spinach, fresh avocado and crispy bacon. You can eat it like frittata or pick it up like an egg wrap. Also, this is an excellent option not only for breakfast but when you're in the mood to serve breakfast for dinner.

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Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 421kcal

Author: Leah Ingram

Ingredients

8 large eggs
1/4 cup half & half
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
2 tablespoons butter divided
8 thick-cut bacon strips
3 cup baby spinach
1 avocado thinly sliced
1-2 teaspoons hot sauce to taste
Sea salt and black pepper to taste

Instructions

Combine the eggs, half & half, garlic powder, and olive oil in a large bowl. Season with salt and black pepper, to taste, and whisk until smooth.
Melt one-half tablespoon of butter in a 10-inch non-stick skillet set over medium heat. Pour one quarter of the egg batter into the pre-heated skillet and swirl pan to evenly coat the bottom.
Reduce heat to just below medium and cover the skillet. Cook just until the egg batter sets and is cooked through, approximately 3-4 minutes. Do not overcook.
Transfer the egg wrap to a reserved platter and set aside. Repeat this process with the remaining batter.
Meanwhile, add bacon to another skillet and cook until crispy, approximately 5-6 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Discard all but one tablespoon of bacon grease in the pan and add the baby spinach. Season with salt and black pepper, to taste, and cook, stirring occasionally, just until the spinach wilts, approximately 2 minutes.
To serve, top each egg wrap with the spinach mixture, two strips of bacon, and some avocado slices. Add a dash of hot sauce and fold, if desired. Enjoy!

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