Southwestern Omelet

Yield: 4 servings

Ingredients

• 1/2 cup chopped onion
• 1 jalapeno pepper, minced
• 1 tablespoon vegetable oil
• 6 eggs, lightly beaten
• 6 bacon strips, cooked and crumbled
• 1 small tomato, chopped
• 1 ripe avocado, cut into 1-inch slices
• 1 cup (4 ounces) shredded Monterey Jack cheese, divided
• Kosher or sea salt and pepper to taste
• Salsa (optional)

Instructions

1. In a large skillet, sauté onion and jalapeno in oil until tender; remove with a slotted spoon and set aside.
2. Pour eggs into the same skillet; cover and cook over low heat for 3 to 4 minutes.
3. Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper.
4. Fold omelet in half over filling. Cover and cook for 3 to 4 minutes or until eggs are set.
5. Sprinkle with remaining cheese.
6. Serve with salsa if desired.