Bacon Jalapeno Popper Omelet

This super satisfying, dairy-free Bacon Jalapeno Popper Omelet is loaded with healthy greens, satiating fat, and protein.
Course Breakfast
Cuisine American, dairy-free, keto
Keyword keto jalapeno popper omelet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
Calories 219 kcal
Author Erica


  • 1 tsp extra virgin olive oil
  • 2 cups mixed greens including baby chard spinach, and arugula
  • 1 whole egg
  • 1 egg white
  • 1 Tbsp cooked and crumbled bacon or purchase real bacon bits
  • 1 Tbsp diced pickled jalapeno
  • pinch Himalayan sea salt
  • 2 Tbsp prepared guacamole
  • olive oil cooking spray


  1. In a small, nonstick skillet, heat the olive oil over high heat. Add the greens and saute, turning often, until very wilted. Transfer greens to a plate. Allow the pan to cool a bit before proceeding.
  2. In a small bowl, lightly beat the eggs until smooth with a fork.
  3. Spray the same small skillet with cooking spray. Heat over medium-heat. Add the egg mixture. On one side, layer the greens, bacon, and jalapeno. Season with a pinch salt.
  4. Cook gently until egg is almost set, then use a rubber spatula to gently fold the half of egg without toppings over onto the other half to form the omelet. Continue to cook, flipping once, until egg is cooked through. Yields 1 serving.

Recipe Notes

Two cups of the mixed greens is essentially two handfuls. No need to measure.