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Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa Recipe

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This recipe for Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa is from The CALVIN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium whole (2-3/5" dia) Red Tomato
3 medium (4-1/8" long) Scallions or Spring Onions
1/2 Jalapeno Peppers
1 oz Cilantro
1 tbsp Fresh Lime Juice
4 large Eggs (Whole)
1 fl oz Tap Water
3 medium slice (yield after cooking) Bacon
1 tbsp Unsalted Butter Stick
1/2 California Avocados
1 cup shredded Monterey Jack Cheese
Directions:
Directions:
Prepare salsa: Chop the tomatoes; finely chop the green onions and jalapeno (de-seed if you would like less heat). In small bowl, combine tomato, green onions, jalapeņo, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside.
In medium bowl, whisk eggs with water and season with salt and pepper. Prepare bacon, cook thoroughly, crumble and set aside.
Melt half the butter in a small nonstick skillet over medium-high heat. When foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the crumbled bacon, avocado and cheese and cook 1 minute.
Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.
Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.
Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
6.4g Net Carbs 33g Protein 42.5g Fat 3.9g Fiber 553 Calories

 

 

 

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