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Bacon, Avocado And Jack Cheese Omelets With Fresh Salsa

These omelets are great for brunch or a light lunch. You can double the salsa recipe and keep on hand to top burgers or broiled chicken breasts.

Type: Eggs
Serves: 2 people

Recipe Ingredients

1   Tomato - chopped (small)
3   Green onions - finely chopped
1/2   Fresh or canned jalapeņo pepper - seeded, and finely chopped
2 tablespoons 30mlChopped cilantro
1 tablespoon 15mlFresh lime or lemon juice
  Salt - to taste
  Freshly-ground black pepper - to taste
4   Eggs
2 tablespoons 30mlWater
  Salt - to taste
  Freshly-ground black pepper - to taste
1 tablespoon 15mlButter
3   Lean bacon - cooked crisp, and crumbled
1/2   Avocado - peeled, pitted, (small) and sliced
1/2 cup 73g / 2.6ozGrated Monterey Jack cheese

Recipe Instructions

For salsa: In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper.

In medium bowl, whisk eggs with water and season with salt and pepper. Melt half the butter in a small nonstick skillet over medium-high heat and, 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 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.

Dietary Information:

Carbohydrates: 8.5 grams Net Carbs: 6 grams Fiber: 2.5 grams Protein: 30 grams Fat: 45 grams Calories: 555

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