Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa Recipe
5.7g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time:10 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 1
Difficulty:Moderate
Style:American
Cook Time:10 Minutes
Phase:Phase 1
Difficulty:Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the
directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 1medium whole (2-3/5" dia)Red Tomatoes
- 3medium (4-1/8" long)Scallions or Spring Onions
- 0 1/2pepperJalapeno Peppers
- 1ozCilantro
- 1tbspFresh Lime Juice
- 4largeEgg (Whole)
- 1fl ozTap Water
- 3medium slice (yield after cooking)Bacon
- 1tablespoonUnsalted Butter Stick
- 0 1/2eachCalifornia Avocados
- 1cup, shreddedMonterey Jack Cheese
DIRECTIONS
- Prepare salsa: Chop the tomatoes; finely chop the green onions and jalapeno (de-seed if you would like less heat). In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside.
- In medium bowl, whisk eggs with water and season with salt and pepper. Prepare bacon, cook thoroughly, crumble and set aside.
- Melt half the butter in a small nonstick skillet over medium-high heat. When foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the crumbled bacon, avocado and cheese and cook 1 minute.
- Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.
- Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.
