Description
Egg omelette topped with an avocado spread, bacon, lettuce, tomato and rolled into a wrap.
Ingredients
- 6 whole Eggs
- 2 Tablespoons Mayonnaise
- Salt And Pepper, to taste
- 1 Tablespoon Chopped Fresh Parsley
- ½ Tablespoons Butter
- 1 whole Avocado
- Salt To Taste
- 1 Tablespoon Olive Oil
- 4 whole Large Lettuce Leaves
- 8 slices Thick Bacon, Cooked To A Crisp, Crumbled
- 1 whole Tomato, Sliced Into Thin Rounds
Preparation
Crack eggs into a large mixing bowl; add mayonnaise, salt, pepper and parsley. Whisk the egg mixture until it turns pale yellow.
Melt butter in a heavy-bottomed nonstick pan over medium-low heat. Pour 1/4 of the egg mixture into the hot pan. Let the eggs cook for a minute, or until set. With a rubber spatula, push one edge of the egg toward the center of the pan, while tilting the pan to allow the rest of the liquid to flow into the empty space. Repeat until there’s no liquid left. Gently remove the omelette from the pan and put it on a serving plate. Repeat the process with the rest of the egg mixture, using a 1/4 of the mixture at a time.
In the meantime, prepare the avocado spread. Split the avocado in half lengthwise and remove the pit. Scoop the avocado flesh out of the peel into a small mixing bowl. Add salt and olive oil. Mix and mash the mixture with the back of a fork until smooth.
Spread the avocado mixture on top of each omelette. Place a lettuce leaf over the avocado spread. Sprinkle bacon over the salad. Top with tomato slices. Gently roll up the omelette and cut in half. Serve.
