Bacon and Veggie Rolled Omelet

• 3 eggs
• 2 Tbsp butter
• 1-2 pieces bacon, cooked and cut into small pieces
• 1 Tbsp chopped onion
• 2 Tbsp chopped red pepper
• 2 Tbsp chopped green pepper
• 2 Tbsp avocado, cut into pieces
• salt and pepper
• cheddar cheese blend
• cilantro

Cook bacon in microwave or in oven. Cut into small pieces and set aside. Saute onion and peppers before making omelet and set aside. In a small bowl, whisk eggs with salt and pepper until frothy.Place pan over medium heat; melt butter and tilt pan to distribute butter evenly. Pour eggs into half closest to handle. Tilt pan slightly to distribute half of egg mixture into second half. Allow egg to cook until set, about 3-4 minutes. Turn off heat. Sprinkle bacon, peppers, and avocado into half closest to handle. Using enclosed spatula starting at the back edge of pan closest to the handle, lift eggs and fold over on top of filling. Continue lifting and rolling eggs two more times to completely roll omelet. Place on a plate and top with more cheese and cilantro if desired.