Ingredients for Bacon Avocado And Cheese Omelets With Tomato Salsa
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How to Make Bacon Avocado And Cheese Omelets With Tomato Salsa
- **Make the Salsa:** In a small bowl, combine 1 cup chopped tomatoes, 1/4 cup finely chopped red onion, 1-2 finely minced jalapeños (adjust to your spice preference), 2 tablespoons chopped cilantro, 1 tablespoon lime juice, salt, and pepper. Mix well and set aside.
- **Prep the Eggs:** In a medium bowl, whisk together 4 large eggs, 1 tablespoon water, salt, and pepper.
- **Cook the Omelets:** Heat 1 tablespoon butter in an 8-inch non-stick skillet over medium-high heat until melted and shimmering. Pour half of the egg mixture into the skillet, tilting to spread evenly. Cook for about 1 minute, or until the edges are set.
- **Add the Filling:** Sprinkle half of 4 slices cooked bacon (crumbled), 1/2 a ripe avocado (peeled and diced into 1/2-inch pieces), and 1/4 cup shredded Monterey Jack cheese over half of the omelet.
- **Fold and Finish:** Cook for another minute, or until the cheese is melted and the eggs are fully set. Gently fold the omelet in half.
- **Serve:** Transfer the omelet to a plate. Repeat steps 3-5 with the remaining ingredients. Serve immediately with the tomato salsa.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
15g
Fat
95g
Carbs
4g
