Bacon, Avocado, And Cheese Omelets With Tomato Salsa Recipe
Servings: 1
Ingredients
- 2/3 c. finely minced seeded tomato
- 2 Tbsp. finely minced red onion
- 1 x pickled or possibly fresh jalapeno chili or possibly to taste, seeded and chopped (wear rubber gloves)
- 2 Tbsp. chopped fresh coriander
- 1 Tbsp. fresh lime or possibly lemon juice
- 4 lrg Large eggs
- 2 Tbsp. water
- 1 Tbsp. unsalted butter
- 3 slc lean bacon cooked and crumbled
- 1 sm avocado (preferably California)
- 1/2 c. coarsely grated Monterey Jack (about 2 ounces)
Directions
- In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste till the salsa is
- combined well. In a bowl whisk together the Large eggs, the water, and salt and pepper to taste.
- In a 8-inch skillet, preferably non-stick, heat 1/2 Tbsp. of the butter over moderately high heat till the foam subsides, pour in half the
- egg mix proportionately over the bottom, and cook it for 1 minute, or possibly till it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pcs, and half the Monterey Jack and cook the omelet for 1 minute, or possibly till it is set. Fold the omelet over the filing, transfer it to a plate, and keep it hot. Make another omelet in the same manner with the remaining butter, egg mix, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 631g | |
| Calories 1246 | |
| Calories from Fat 955 | 77% |
| Total Fat 106.94g | 134% |
| Saturated Fat 41.29g | 165% |
| Trans Fat 0.0g | |
| Cholesterol 982mg | 327% |
| Sodium 1374mg | 57% |
| Potassium 1370mg | 39% |
| Total Carbs 23.31g | 6% |
| Dietary Fiber 12.5g | 42% |
| Sugars 6.35g | 4% |
| Protein 55.49g | 89% |
