Low-Carb Bacon Egg Roule

Ingredients for 1 servings:

• 3 eggs
• 6 slices of bacon
• 25 ml cream, optional
• 1 handful of mozzarella, grated
• 1 avocado(s)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

without flour, also suitable for keto

Mash the avocado with a fork, season with salt and pepper, and set aside. Fry the bacon in a large pan and set aside. Whisk the eggs with the cream (you can also omit the cream) and add to the large pan, season with salt and pepper. Fry like an omelet; it’s okay if there’s still some runny egg in the middle. Spread the mozzarella and bacon evenly on top, placing the bacon lengthwise on the egg if possible, so it’s easier to roll up. Leave two slices for the topping. Roll up, gently flattening with a spatula after each fold until the entire egg is rolled up. Spread the mashed avocado and the remaining bacon over the roll. You can, of course, fill the Bacon Egg Roll however you like. I like to add cherry tomatoes and freshly chopped spring onions. The main thing is to make sure the pan is well greased so the omelet cooks nicely. You can also add the mozzarella directly to the eggs, although I prefer a runny mozzarella core. The bacon egg roule is very filling and even serves two people if they’re not big eaters.