Blue Cheese Wedge Omelet

Whisk eggs with a splash of milk, set aside.

Sauté onions and bacon for 4-5 minutes or until bacon is cooked and onions are translucent; set aside.

Melt butter into a small non-stick skillet over medium-low heat. Pour half of the eggs into the hot pan. Add the half of the tomatoes, onions and bacon. Gently tilt the pan, rotating in a circular motion, allowing the liquid egg to spread around the pan and cook through.

Once it is almost cooked through, flip the egg “pancake.” Sprinkle half of the blue cheese into the center and let cook for about 30 more seconds. Slide the egg pancake out of pan and onto a plate, folding in half.

Top with avocado slices. Season to taste with pepper. Repeat with the rest of the ingredients for omelet #2!