Bacon Avocado Omelette
A quick salsa tops this omelette stuffed with avocado and bacon and cheese.
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅔ | cup |
tomatoes
seeded, chopped |
|
| 2 | tablespoons |
red onion
chopped |
|
| 2 | tablespoons |
coriander
fresh |
|
| 1 | tablespoon |
lime juice
|
|
| Omelet | |||
| 4 | large |
eggs
|
|
| 2 | tablespoons |
water
|
|
| 1 | tablespoon |
butter, unsalted
|
|
| 3 | slices |
bacon
cooked and crumbled |
|
| 1 | small |
avocados
peeled, cubed |
*
|
| ½ | cup |
monterey jack cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 158 | ml |
tomatoes
seeded, chopped |
|
| 3E+1 | ml |
red onion
chopped |
|
| 3E+1 | ml |
coriander
fresh |
|
| 15 | ml |
lime juice
|
|
| Omelet | |||
| 4 | large |
eggs
|
|
| 3E+1 | ml |
water
|
|
| 15 | ml |
butter, unsalted
|
|
| 3 | slices |
bacon
cooked and crumbled |
|
| 1 | small |
avocados
peeled, cubed |
*
|
| 118 | ml |
monterey jack cheese
grated |
|
Directions
In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well.
In a bowl whisk together the eggs, the water, and salt and pepper to taste.
In an 8-inch skillet, preferably non-stick, heat ½ teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until just beginning to set. Add ½ the bacon, avocado and cheese to one half and fold the other half over the fillings. Flip onto a warmed plate.
Repeat to make the second omelette.
Serve, topped with salsa.
