Bacon, Avocado and Cheese Omelets
Source of Recipe
Sue Edwards
Recipe Introduction
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!
List of Ingredients
Bacon, Avocado and Cheese Omelets
2 medium tomatoes, finely chopped (about 2 cups)
2 jalapeño peppers, seeded and minced
1/4 cup minced fresh cilantro leaves
3 tablespoons lime or lemon juice
Ground black pepper
12 large eggs /egg beaters
6 tablespoons water
3 tablespoons Crisco® butter flavor all-vegetable shortening
9 slices bacon, cooked and crumbled( or turkey bacon)
2 small avocados, peeled, pitted and coarsely chopped
1 1/2 cups coarsely grated Monterey Jack cheese (about 6 ounces)Recipe
Stir the tomato, jalapeño pepper, cilantro and lime juice in a medium bowl.
Season with the black pepper.
Beat the eggs and water in a large bowl with a fork or whisk.
Season with the black pepper.
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.
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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