Advertisement
Recipe: Bacon Avocado And Cheese Omelets With Tomato Salsa
Similar Categories: Bacon, Avocado, Cheese, Omelets, Tomato, Salsa
Bacon Avocado And Cheese Omelets With Tomato Salsa
3/4 c Finely chopped seeded Tomato
2 tb Finely chopped red onion
1 Pickled or fresh jalapeno
Chili, or to taste, seeded
And minced. (wear rubber
Gloves)
2 tb Minced fresh coriander
(cilantro)
1 tb Fresh lime or lemon juice
--------- OMELET ---------
4 lg Eggs
2 tb Water
1 tb Unsalted butter
3 Slices of lean bacon,
Cooked and crumbled
1 sm Avocado (preferably
California) peeled and
Chopped in half-inch cubes.
1/2 c Coarsely grated Monterey
Jack (about 2 oz)
--------- OMELET ---------
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 1/2 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 it is
almost set.
Sprinkle half the omelet with half the bacon, half the avocado,
peeled and cut into 1/2 inch pieces, and half the Monterey Jack and
cook the Omelet for 1 minute, or until it is set.
Fold the omelet over the filling, transfer it to a plate, and keep it
warm.
Make another omelet in the same manner with the remaining butter, egg
mixture, bacon, avocado, and Monterey Jack and serve the omelets with
the salsa over. Serves 2 or 3 if you have enough other things in the
breakfast.
.
3/4 c Finely chopped seeded Tomato
2 tb Finely chopped red onion
1 Pickled or fresh jalapeno
Chili, or to taste, seeded
And minced. (wear rubber
Gloves)
2 tb Minced fresh coriander
(cilantro)
1 tb Fresh lime or lemon juice
--------- OMELET ---------
4 lg Eggs
2 tb Water
1 tb Unsalted butter
3 Slices of lean bacon,
Cooked and crumbled
1 sm Avocado (preferably
California) peeled and
Chopped in half-inch cubes.
1/2 c Coarsely grated Monterey
Jack (about 2 oz)
--------- OMELET ---------
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 1/2 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 it is
almost set.
Sprinkle half the omelet with half the bacon, half the avocado,
peeled and cut into 1/2 inch pieces, and half the Monterey Jack and
cook the Omelet for 1 minute, or until it is set.
Fold the omelet over the filling, transfer it to a plate, and keep it
warm.
Make another omelet in the same manner with the remaining butter, egg
mixture, bacon, avocado, and Monterey Jack and serve the omelets with
the salsa over. Serves 2 or 3 if you have enough other things in the
breakfast.
.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Bacon, Avocado, Cheese, Omelets, Tomato, Salsa
| Abm Parmesan Pepper Bread | Pumpkin Eggnog Cheesecake |