Makes 2 Servings
Macros: 659 Cal, Fat 34g, Carbs 54g, Fibre 9g, Protein 36g
6 slices Turkey Bacon
56 grams Cheddar Cheese (grated)
1 Red Bell Pepper (medium, diced)
4 stalks Green Onion (sliced)
4 slices Gluten-Free Bread (toasted)
1 cup Blueberries
2 cups Strawberries
Heat a skillet over medium heat. Cook the turkey bacon for five minutes each side or until cooked to your desired crispiness. Transfer to a towel-lined plate to absorb any excess oil. Chop the bacon into pieces.
Whisk the eggs in a bowl. In the same skillet over medium-high heat, add the eggs and cook until almost set. Rotate the pan to spread the mixture evenly.
Sprinkle the cheese over top and place the red bell pepper, bacon, and green onion down the middle. Fold in the sides and transfer to a plate.
Serve the omelette with toast, blueberries, and strawberries. Enjoy!
Leftovers: Best enjoyed the same day. Refrigerate in an airtight container for up to three days.
Dairy-Free: Use vegan cheese instead of cheddar cheese or omit completely.
More Flavour: Season with salt, pepper or any additional spices of your choice.