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Bacon, Avocado and Cheese Omelets

Bacon, Avocado and Cheese Omelets

5 1

These flavorful omelets are sure to wake up your palate because they're served with a quick, homemade salsa of tomatoes, jalapeño pepper, cilantro and lime juice.  What a great way to start the day!

serves 6 people

Ingredients

cost per recipe: $7.75

The price is determined by the national average.

  • 2

    medium tomato, finely chopped (about 2 cups)

  • 2

    jalapeño pepper, seeded and minced

  • 1/4

    cup minced fresh cilantroleaves

  • 3

    tablespoons lime or lemon juice

  • 1

    dash ground black pepper

  • 12

    large egg

  • 6

    tablespoons water

  • 3

    tablespoons butter flavor vegetable shortening

  • 9

    slices bacon, cooked and crumbled

  • 2

    small avocado, peeled, pitted and coarsely chopped

  • 1 1/2

    cups coarsely grated Monterey Jack cheese(about 6 ounces)

view nutrition info

How to Make It

Step 1

Stir the tomato, jalapeño pepper, cilantro and lime juice in a medium bowl.  Season with the black pepper. 

Step 2

Beat the eggs and water in a large bowl with a fork or whisk.  Season with the black pepper. 

Step 3

Heat 1/2 tablespoon shortening in an 8-inch nonstick skillet over medium-high heat.  Pour about 1/2 cup egg mixture into the skillet.  Cook until the eggs are set but still moist on top, lifting the edges of the omelet with a spatula.  Top the omelet with about 1 tablespoon bacon, about 1/4 cup avocado and about 1/4 cup cheese.  Fold the omelet in half, remove from the skillet and keep warm.  Repeat with the remaining ingredients.

Step 4

Serve the omelets with the tomato salsa.

Recipe Tips

  • To save time, make 2 large omelets and cut them into wedges to serve:  Heat the broiler.  Heat half the shortening in a 12-inch oven-safe nonstick skillet over medium-high heat.  Pour about 3 cups egg mixture into the skillet and cook until the eggs are almost set.  Top the omelet with half the bacon, avocado and cheese and broil until the eggs are set.  Fold the omelet over, remove from the skillet and keep warm.  Repeat with the remaining ingredients.  Cut each omelet into 3 wedges to serve.

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Ratings & Reviews

(1)
  • Brenda H.

    June 20, 2005

    Bacon, Avocado and Cheese Omelets

    This is a great change to omelets! I never would have tried avacado in eggs-but it was delicious! The salsa is another great touch. My husband never eats salsa on his eggs and he tried liked it! Thanks for the great twist for eggs!

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