Bacon, Avocado & Cheese Omelet
CATEGORIES
INGREDIENTS
  • Servings: 6
  • 2 c. finely chopped, seeded tomato
  • 2 jalapeno peppers, or to taste, seeded & minced 4 T. minced fresh
  • Cilantro
  • 3 T. fresh lime or lemon juice
  • Salt & black pepper
  • 12 eggs
  • 6 T. water
  • 3 T. butter flavored Crisco, divided
  • 9 slices lean bacon, cooked & crumbled
  • 2 small avocados, peeled & cut into 1/2 inch pieces
  • 1 1/2 c. coarsely grated Monterey Jack cheese
DIRECTIONS
  1. To make the salsa, combine tomato, jalapeno, cilantro & lime juice in a small bowl. Season with S & P; set aside.
  2. Whisk together the eggs,water, and salt & pepper in a medium bowl. Heat 1/2 T. Crisco in an 8inch skillet over med-high heat. Pour 1/6 of egg mixture into skillet. Cook for 1 minute or until almost set. Sprinkle 1/2 the omelet with 1/6 the bacon, avocado, & cheese. Cook the omelet from 1 minute or
  3. until set. Fold the omelet over the filling, transfer it to a plate and keep warm. Repeat to make 6 omelets. Serve topped with salsa.(And in my opinion, sour cream too!)
  4. Makes 6 servings.