This omelet, filled with cream cheese, bacon, and avocado, is nothing if not decadent. There's no denying that the fat content may be a tad high.....just a tad...but the good news is that if you are ignoring fat and calories, counting carbs instead, you're home free....Feel virtuous, if you're on the Atkins or South Beach diet, this is a legit breakfast and a quick but memorable treat. Preheat the broiler.
For an omelet for one hearty diner or two smaller appetites, beat 4 or 5 eggs with 1 TB cold water and 1/4 tsp garlic powder. If you happen to have powdered milk around, beat in a tablespoon; if not, don't use liquid milk. Heat a tablespoon or two of butter in an ovenproof skillet, and cook the eggs, pushing the edges away and letting the egg run to the sides of the pan as you would for any omelet. When the omelet is nearly cooked but still wet on top, lay 4 oz. sliced cream cheese* over the eggs on half the pan. Put the pan under the broiler, about 5" away, and broil briefly, until the top of the eggs are cooked and the cream cheese has softened quite a bit. Remove from the broiler. Place 1/2 avocado, sliced, and 4 strips crisply cooked bacon on top of the cream cheese. Fold the other side of the eggs over, and serve immediately. You won't soon forget that first bite of cream cheese, avocado, bacon and egg!
*slice the cream cheese while cold!
