Chèvre Omelette with Bacon and Avocado

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  1 tbsp Butter
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  3 Egg, Whole, Large(132g)
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  0.3 tsp ¼ Teaspoon Sea Salt, Plus More For Serving
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  Freshly cracked black pepper
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  2 oz Cheese, Goat
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  2 Bacon, Pork(16g)
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  0 Avocado(50g)
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  Microgreens, For Garnish, Optional

Instructions

1. 1Cook the bacon in a medium skillet over medium heat for 8–10 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel–lined plate and chop into bite-sized pieces once cooled.
2. 2Crack the eggs into a bowl, add a pinch of salt and pepper, and whisk vigorously for 30 seconds until the mixture is pale and fully combined.
3. 3Wipe out the skillet and melt the salted butter over medium-low heat, swirling to coat the bottom and sides evenly, about 1–2 minutes until foaming subsides.
4. 4Pour the beaten eggs into the center of the pan and let sit undisturbed for 2–3 minutes over medium-low heat until the bottom is set and light golden but the top remains slightly wet.
5. 5Using a large spatula, gently push the cooked edges toward the center and tilt the pan so uncooked egg flows to the edges; cook for 1–2 minutes more until the top is barely wet but not runny.
6. 6Sprinkle half of the omelette with the goat cheese and chopped bacon, then top with thin slices of the avocado.
7. 7Fold the unfilled half of the omelette over the filled half using your spatula, then slide onto a plate and serve immediately.