Bacon, Avocado and Cheese Omelet

Bacon, Avocado and Cheese Omelet Recipe



Ingredients

  • Salsa:
  • 2 cups finely chopped tomatoes, seeded
  • 1/2 cup finely chopped onion
  • 2 jalapeno peppers, or to taste, seeded and minced
  • 4 tablespoons minced fresh cilantro
  • Salt and pepper to taste
  •  
  • Omelet:
  • 3 tablespoons fresh lime or lemon juice
  • 12 large eggs
  • 6 tablespoons water
  • Salt and pepper to taste
  • 3 tablespoons Crisco® Baking Sticks All-Vegetable Shortening
  • 9 slices lean bacon, cooked and crumbled
  • 2 small avocados, peeled and cut into 1/2-inch pieces
  • 1 1/2 cups coarsely grated Monterey Jack cheese

Directions

  1. Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
  2. Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon CRISCO®, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
  3. Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
  4. Fold omelet over the filling, transfer to a plate and keep warm.
  5. Repeat in the same manner with the remaining CRISCO®, egg mixture, bacon, avocado and Monterey Jack cheese.
  6. Serve omelets with the salsa.


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