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Ingredientes
- 1 sm tomato minced
- 3 x green onions finely minced
- 1/2 x fresh or possibly canned jalapeno pepper seeded, and finely minced
- 2 Tbsp. minced cilantro
- 1 Tbsp. fresh lime or possibly lemon juice Salt to taste Freshly-grnd black pepper to taste
- 4 x Large eggs
- 2 Tbsp. water Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. butter
- 3 slc lean bacon cooked crisp, and crumbled
- 1/2 sm avocado peeled, pitted, and sliced
- 1/2 c. grated Monterey Jack cheese
Direcciones
- For salsa: In small bowl, combine tomato, green onions, jalapeno, cilantro and lime juice and mix well. Season to taste with salt and pepper.
- In medium bowl, whisk Large eggs with water and season with salt and pepper. Heat half the butter in a small nonstick skillet over medium-high heat and, when foam subsides, add in half the egg mix. Tilt pan to coat bottom and cook 1 minute, till almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute. Fold empty half of omelet over filling and slide omelet onto a plate. Keep hot. Repeat with remaining butter, egg mix, bacon, avocado and cheese. Serve with salsa.
- This recipe yields 2 servings.
- Description: "These omelets are great for brunch or possibly a light lunch. You can double the salsa recipe and keep on hand to top burgers or possibly broiled chicken breasts."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 2 servings | |
| Calories 568 | |
| Calories from Fat 428 | 75% |
| Total Fat 47.72g | 60% |
| Saturated Fat 19.2g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 487mg | 162% |
| Sodium 717mg | 30% |
| Potassium 598mg | 17% |
| Total Carbs 10.2g | 3% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.32g | 3% |
| Protein 26.32g | 42% |
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