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5 from 1 vote
This classic cheese keto omelette is loaded with a crispy bacon, cheddar and avocado filling.
This makes for a filling brunch on its own or served with a simple side salad. 
Prep Time7 mins
Cook Time15 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Keyword: avocado, Bacon, cheddar cheese, omelette
Servings: 2
Calories: 736kcal


  • 4 medium eggs
  • 4 bacon rashers (strips) unsmoked
  • 1 avocado peeled and sliced
  • 1 spring onion (green onion) finely chopped
  • 1 tbsp fresh chives finely chopped
  • 15 g unsalted butter
  • 1 tbsp extra virgin olive oil
  • 80 g cheddar cheese grated
  • salt and pepper to season


  • Heat the olive oil in a frying pan (skillet) over a medium heat and add the bacon. Cook through until golden brown and slightly crisp. Remove from the pan and set aside.
  • Crack the eggs into a mixing bowl with a generous pinch of salt and pepper, a tablespoon of water, the chives and half of the cheese. Beat together well to combine.
  • Heat the butter in a non-stick frying pan over a medium heat. Pour in the egg mixture and leave to settle and cook a little in the pan.
  • As the egg starts to cook, use a spatula to push the cooked edges towards the centre, allowing any uncooked egg to flow into the gaps.
  • Once the omelette is almost completely cooked, flip over to brown the other side. You can slide the omelette onto a plate to flip over for ease.
  • Scatter the remaining cheese over half of the omelette and arrange the cooked bacon on top, layer over the sliced avocado and sprinkle over the spring onions. Cook for a further few minutes until the cheese has melted and the bacon is hot through.
  • Carefully fold the uncovered omelette half over the filling to serve.


Calories: 736kcal | Carbohydrates: 10g | Protein: 28g | Fat: 65g | Fiber: 6g

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