This is a nice tasty breakfast omelette. It's fairly hefty and symbol and I ended up splitting one omelette between us. I think with a larger skillet and more eggs you could easily scale it up to feed more (or hungrier) people. You could also cook in a larger skillet and the same number of eggs to get a thinner egg layer and higher filling to egg ratio, if desired.

The amount of avocado has been dialed back, since the recipe as written calls for twice as much and we could not physically fit that into the omelette.

Bacon, Avocado, and Brie Omelette

The Good Egg by Marie Simmons (p. 51)

Ingredients

• 2-3 large eggs
• 2 tbsp cold water
• salt and pepper
• 1 tbsp parsley, tarragon, chives, or similar (optional)
• 1-2 slices of bacon
• ¼ C avocado cut into 5mm cubes
• ¼ C brie cut into 5mm cubes

Directions

1. Whisk together eggs, water, salt, and pepper in a bowl.
2. Cook bacon in large skillet until crisp; remove, drain, and break up.
3. Pour off bacon grease from skillet, but do not wipe down, leaving a layer of bacon residue.
4. Return skillet to medium-low heat and add eggs.
5. Cook at low to medium-low heat until eggs are set on the bottom and just liquid at the top.
6. Add bacon, brie, and avocado (and herbs if using) to half the omelette. Cover and cook until toppings are heated though.
7. Fold over omelette to make a half circle, re-cover, and cook for a bit longer.
8. Flip omelette over and cook until eggs are fully set, then serve.