Cheddar Chive Omelette with Avocado and Bacon
A fluffy, cheesy omelette loaded with fresh chives and creamy avocado, complemented by crispy bacon for a satisfying keto breakfast. This american-inspired keto (keto, low carb) ready in about 17 minutes pairs large eggs, shredded sharp cheddar cheese, finely chopped fresh chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1/2 cup, shredded sharp cheddar cheese
- 2 tbsp, finely chopped fresh chives
- 4 strips bacon strips
- 1/2 medium, sliced avocado
- 1 tbsp unsalted butter
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: In a nonstick skillet over medium heat, cook 4 bacon strips until crispy, about 6-8 minutes, turning occasionally. Transfer bacon to paper towels to drain.
- Step 2: Crack 4 large eggs into a bowl. Add 1/4 tsp salt, 1/8 tsp black pepper, and whisk until fully combined and slightly frothy.
- Step 3: Melt 1 tbsp unsalted butter in the same skillet over medium-low heat. Pour in the beaten eggs, swirling to evenly coat the skillet. Cook undisturbed for 2-3 minutes until edges set but top is still slightly runny.
- Step 4: Sprinkle 1/2 cup shredded sharp cheddar cheese and 2 tbsp finely chopped fresh chives evenly over one half of the omelette. Using a spatula, gently fold the other half over the filling.
- Step 5: Cook for another 1-2 minutes until cheese melts and omelette is fully set but still moist. Slide omelette onto a plate, garnish with 1/2 sliced medium avocado and the crispy bacon strips. Serve immediately.
Equipment for this recipe
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Frequently asked questions
How long does Cheddar Chive Omelette with Avocado and Bacon take to make?
Total time is about 17 minutes (5 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cheddar Chive Omelette with Avocado and Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Cheddar Chive Omelette with Avocado and Bacon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cheddar Chive Omelette with Avocado and Bacon for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cheddar Chive Omelette with Avocado and Bacon keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
