Prepare the ingredients: a. Dice the bacon into small pieces. b. Cut the avocado into small cubes or slices. c. Dice the onion and bell pepper (if using). d. Chop the cilantro or parsley (if using).

Cook the bacon: a. In a medium-sized non-stick skillet over medium heat, cook the bacon pieces until crispy, about 3-4 minutes. Stir occasionally to ensure even cooking. b. Once cooked, transfer the bacon to a plate lined with a paper towel to absorb any excess grease. Set aside.

Whisk the eggs: a. In a medium-sized bowl, crack the eggs and season with salt and pepper. b. Whisk the eggs until well combined and slightly frothy.

Cook the omelette: a. In the same skillet, melt the butter or heat the cooking oil over medium heat. b. Add the diced onion and bell pepper (if using) to the skillet, and sauté for 2-3 minutes until softened. c. Pour the whisked eggs into the skillet, making sure they cover the vegetables evenly. d. Cook the omelette for about 2 minutes until the edges begin to set. Gently lift the edges with a spatula to allow any uncooked egg to flow underneath.

Add the toppings: a. On one side of the omelette, evenly distribute the cooked bacon, cubed avocado, shredded cheddar cheese (if using), and chopped cilantro or parsley (if using). b. Once the omelette is mostly set, carefully fold the other half over the toppings using a spatula.

Finish cooking: a. Cook the omelette for another 1-2 minutes, or until fully set and the cheese has melted (if using). b. Gently slide the omelette onto a plate.

Serve the bacon and avocado omelette immediately, with a side of toast or fresh fruit if desired. Enjoy your delicious and hearty breakfast!