Bacon, Avocado and Cheese Omelet

Bacon, Avocado and Cheese Omelet

9

"This Caribbean styled omelet recipe makes a tasty meal for lunch, dinner and, of course, breakfast."

Ingredients

servings 661 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 661 kcal
  • 33%
  • Fat:
  • 52.3 g
  • 80%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 444 mg
  • 148%
  • Sodium:
  • 1285 mg
  • 51%

Based on a 2,000 calorie diet

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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(R), 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(R), egg mixture, bacon, avocado and Monterey Jack cheese.
  6. Serve omelets with the salsa.
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Reviews

9
  1. 12 Ratings

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Great omelet with a nice Southwestern twist! I love bacon and avocado paired together so I had to give this a try. I cut this down a bit as this makes way too much for two people. I also used bu...

Sorry Crisco, but I just couldn't cook my eggs in Crisco, I used butter - but your recipe is good! The way the recipe is written is unclear and should be corrected - the lime juice, of course, i...

Delicious! I made it without bacon because I don't eat it and without cilantro because I didn't have any but it was SO GOOD!