Ingredients (2 servings)
| Egg | 3 |
|---|---|
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil | 1 Tbsp |
| Butter | 2 tsp |
| Bacon | 2 |
| Avocado | 1 |
| Colby Jack cheese | As needed |
| Tomato | 1 |
| Black olives | As needed |
| Sour cream | As needed |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil | As needed |
| Rye bread | As needed |
Directions
- Mix three eggs and 1 tablespoon of UMAMI TOPPING in a bowl using a whisk.
- Grill the bacon until crisp. Cut the tomatoes into 1 cm dices. Cut the Colby Jack cheese and avocado into bite-size pieces.
- Heat a frying pan over medium heat, and melt and spread the butter.
- Pour the egg mixture from 【1】 into the center of the frying pan in 【3】. When the eggs start to cook, lift up the edge using a spatula and tilt the rest of the egg to the edge.
- After filling any gaps and rolling up an edge, put half of the bacon, tomato, Colby Jack cheese, and avocado from 【2】 on the center of the omelet. Using a spatula, turn over the first edge with the filling inside, and then turn over the other edge to close up the omelet.
- Serve the omelet on a plate. Put the rest of the bacon, tomato, cheese, and avocado, along with sliced black olives, on the omelet. Add a spoonful of sour cream and plenty of UMAMI TOPPING as needed.
