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