The Bomblette! (Avocado Omelette)

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Brunch is a big part of my life. And that sounds so snooty, doesn’t it? But you see, for me… Family + Friends = Brunch. And that’s not so snooty, right?

I know how to feed a Brunch crowd. Chilaquiles to Lemon Curd.

People say my bacon is perfect. And maybe that’s setting the bar pretty high. Or snooty to even mention. Either way, I needed a new dish. So what’s a Brunchanista to do?

Invent something new! And not just the dish… the name too.

The Bomblette (pronounced BOMB-let) is “the bomb” of Brunch dishes. We’re talking a baked, rolled omelet filled with bacon, green chilies and cheese, topped with an easy-to-make California Avocado Salsa Verde and even more fresh California Avocado.

Yeah. I went there.

An explosion of flavors. A work of art. All rolled up and covered with avocado, The Bomblette looks impressive but is actually quite simple to prepare.

What isn’t exactly simple is getting the baked eggs out of the pan and rolling them up. You’re going to need a little finesse. And practice never hurt anyone. Try parchment paper or cooking spray and definitely use a non-stick baking sheet.

Super simple is the California Avocado Salsa Verde that utilizes a few convenience products for maximum time savings and maximum yum. No finesse required. Best of all? The wide eyes of your friends and family as you bring The Bomblette to the table. The gasps as they admire the culinary masterpiece of Avocado, Egg and Bacon. The eruption of laughter when they understand, “Bomb + Omelet = Bomblette.” And of course, the smiles and muffled praise as they devour your biggest Brunch achievement yet.


Preparation: 15 minutes
Cook Time: 10 minutes
Serves: 4

This Baked Rolled Omelet filled with Bacon, Green Chilies and Cheese and topped with California Avocado Salsa Verde is totally THE BOMB!

California Avocado Salsa Verde
1 ripe Fresh California Avocado, seeded and peeled
1 cup salsa verde
1/4 cup pickled jalapenos
1/4 cup fire-roasted green chilies
1 lime, juiced
Salt, to taste
The Bomblette!
5 large eggs
1/2 cup milk
1/4 cup water
1/3 cup all-purpose flour
1/8 tsp. salt
4 strips cooked bacon, finely diced
1/3 cup fire-roasted green chilies, finely diced
3/4 cup shredded pepper jack cheese
1/2 ripe Fresh California Avocado, seeded, peeled and thinly sliced
California Avocado Salsa Verde (see make-ahead recipe above)

California Avocado Salsa Verde
1 ripe Fresh California Avocado, seeded and peeled
1 cup salsa verde
1/4 cup pickled jalapenos
1/4 cup fire-roasted green chilies
1 lime, juiced
Salt, to taste

Combine eggs, milk, water, flour and salt in blender and pulse until combined.
Pour egg mixture onto prepared 8×12-sized baking sheet.
Distribute cooked bacon and green chilies over egg.
Carefully transfer the baking sheet to preheated 400 degrees F oven for about 10 minutes.
When puffed slightly and cooked through, remove from oven and top with shredded cheese.
Remove omelet from parchment or pan carefully and roll up like a jelly-roll.
Cut into 4 equal pieces and garnish with California Avocado Salsa Verde and more fresh California Avocado slices (and maybe a dash of chili powder if you’re fancy like that).
Note: Parchment paper or cooking spray is helpful for removal of The Bomblette from the baking sheet.

For added instruction and entertainment, watch the The Bomblette Video!

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Did You Know?

We have dozens of avocado toast recipes and breakfast recipes. And whether you want to use sliced or mashed California Avocados for your breakfast recipes, it is helpful to know how ripen an avocado and chose the ripeness you need.

Recipe Categories: Breakfast

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

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