1. |
Cook the garlic, chopped onion, and diced bacon in a large skillet over medium heat until the bacon is crisp. |
2. |
Add the spinach and cherry tomatoes and let cook for a couple of minutes until the spinach starts to wilt. |
3. |
Meanwhile, whisk together the eggs, ½ cup milk and 1 teaspoon salt in a mixing bowl until well-combined. |
4. |
Pour the egg mixture into the skillet. Let cook and gently stir until eggs are set. |
5. |
Stir in the cooked rice. |
6. |
Remove the skillet from the heat, top with sliced avocado, and serve! |