Cook : 00:10
1 tsp olive oil
2 slices bacon
1 lettuce leaf
1 slice tomato
1 tbsp mayo
1. In a Japanese rectangular tamagoyaki frying pan, heat 1/2 tsp of olive oil. In a small bowl, whisk the two eggs together for 20 seconds or so. Pour half of the eggs into the pan, spread out evenly and cook on medium-low heat until the egg is cooked through. Carefully slide onto a plate. Repeat this step with the leftover egg mixture.
2. Fry the bacon until crispy.
3. Slice the avocado in a few slices. Slice the tomato in two. Chop the lettuce.
4. On each egg omelette, spread 1/2 tbsp of mayo. Cover with the lettuce, tomato, avocado and bacon and carefully roll up like a burrito.
538 calories 46.85g fat 10.35g carbs 6.9g fiber 1.96g sugar 20.7g protein