Print Recipe

Southwestern Omelet

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 3-4 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 3-4 minutes or until eggs are set.
  5. Sprinkle with remaining cheese.
  6. Serve with salsa if desired.

4 servings


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