Bacon, Avocado & Cheese Omelet
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
eggs
beaten |
|
| ½ | cup |
water
|
|
| 2 | sticks |
margarine
melted |
*
|
| 1 | pound |
bacon
cooked |
|
| 4 | small |
avocados
peeled, cut up |
*
|
| 2 | cups |
monterey jack cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
eggs
beaten |
|
| 118 | ml |
water
|
|
| 226 | g |
margarine
melted |
*
|
| 453.6 | g |
bacon
cooked |
|
| 4 | small |
avocados
peeled, cut up |
*
|
| 473 | ml |
monterey jack cheese
|
*
|
Directions
In a large pot, combine all omelet ingredients and pour into foil lined greased Dutch oven and bake at 375℉ (190℃). until set.
In a medium pot, combine all salsa ingredients and stir well.
Serve salsa as topping for each serving of omelet.
