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Bacon, Avocado and Cheese Omelet

Bacon, Avocado and Cheese Omelet

Crisco Baking Sticks(R)

Crisco Baking Sticks®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 661 kcal
  • 33%
  • Fat:
  • 52.3 g
  • 80%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 495 mg
  • 165%
  • Sodium:
  • 1414 mg
  • 57%

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.
  7. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
31

Jillian

2/28/2012

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 butter vs. Crisco (sorry) because I never cook my eggs that way and replaced the water with a little milk. Overall, very tasty and perfect served with a little sour cream and a side of toast!

naples34102
16

naples34102

6/23/2010

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, is in the salsa, NOT in the eggs! I had pico de gallo I had made previously, so this came together quickly. This was an interesting and very flavorful omelet. I like the Mexican flair to it with the avocado and Monterey Jack in the omelet and the fresh salsa topping. This is a colorful and tasty breakfast omelet I'd expect to find on a restaurant menu. I couldn't do this for breakfast every day as this is very rich - something to refer to as an occasional treat.

LizA
8

LizA

3/29/2010

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!

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