Whole30 Broccoli & Bacon Open-Faced Omelet (Edit recipe)

This simple-to-make, open-faced omelet can be personalized with your favorite ingredients and doesn't have to be Whole30 compatible - add dairy if you'd like! Don't like broccoli or bacon? Use your favorite veggies and protein.

5 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	202
Fat:	12 g
Carbohydrates:	1 g
Protein:	14 g
Cholesterol:	22 g
Sodium:	521 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Brad | A Pinch of Pride 🏳️‍🌈

View original recipe

Serves: 2

Ingredients

2 pieces Bacon
2 pieces Tomato, two slices, diced
0.5 cup Egg Whites
2 whole Eggs
0.25 tsp Salt
0.25 tsp Black Pepper
0.25 tsp Red Pepper Flakes
1 tsp fresh Dill
Hot Sauce, as desired

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Fry bacon in a non-stick skillet on medium high heat until preferred doneness. (I like mine crispy). Set bacon strips aside on paper towel and remove all but 1 tablespoon of bacon fat.
Decrease temperature to low and add broccoli florets and cook until about halfway to three quarters done. Add egg whites and crack 2 eggs over top.
While egg whites are cooking and firming up, chop bacon and sprinkle over top of egg whites. Season with salt and pepper. Cook until cracked eggs whites are firm and yolks are to desired doneness. About 10 mins. Dice tomato and set aside.
Using a spatula, make sure the omelet will easily release from pan. When it's done, it should easily slide off the pan and onto a plate.
Add fresh diced tomato, dill and red pepper flakes. If desired, add some of your favorite hot sauce. Enjoy!