An easy gluten-free and dairy-free breakfast consisting of a bacon and avocado stuffed omelet.
- 2 Eggs
- 1 tbsp Dairy-free milk
- Salt and pepper, for seasoning
- Oil if needed
- 2 slices Smoked bacon
- 1 tbsp Tomato sauce
- 1 tbsp Dairy Free Cheese
- ½ Lawyer
Whisk eggs, dairy-free milk and seasoning.
Heat a drizzle of olive oil in a shallow pan on medium. Pour in the egg mixture and move the mold back and forth until the base is completely covered. Cook for 2 minutes then flip and cook for one minute.
On half the surface of the egg, add the bacon, salsa, cheese and avocado. Fold in half and serve.