Heat olive oil in a non-stick skillet over medium heat. Add chopped bacon and cook for 3-4 minutes, stirring frequently.
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Step 2
Add spinach and cook until spinach cooks down and wilts, about 3-4 minutes.
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Step 3
Stir in onion powder. Remove bacon mixture to a bowl and set aside. Wipe skillet with a paper towel.
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Step 4
Add eggs and salt and pepper to a blender or medium bowl and blend or whisk for about 30 seconds to 1 minute.
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Step 5
Melt butter in skillet over low-medium heat. Add egg mixture and cook until warmed and edges are beginning to set.
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Step 6
Using a heatproof spatula, lift the cooked edges and gently push them toward the center, while lifting and tilting the pan to allow the liquid egg on top to flow underneath.
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Step 7
When the eggs are almost set but still moist on top, sprinkle half of the spinach/bacon mixture on one side of the omelette.
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Step 8
Sprinkle cheese, basil and a couple of avocado slices on top of bacon mixture. Cook for 30 seconds to 1 minute longer.
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Step 9
Using a wide spatula, fold the untopped half of the omelette over the filled half.
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Step 10
Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together.
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Slide the omelette onto a serving plate. Garnish with basil and sliced avocado.
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Enjoy!
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