Directions:
- In a small bowl stir together tomato, onion, jalapeno, cilantro, juice, salt and pepper.
- In a separate bowl whisk together eggs and water.
- In a non-stick skillet heat butter over moderately high heat until foam subsides.
- Pour in half of the egg mixture tiling skillet to spread evenly over the bottom.
- Cook 1 minute then sprinkle half the omelet with half the bacon, half the avocado and half the Monterey jack cheese.
- Cook for 1 minute.
- Fold omelet over filling then transfer to a plate, and keep warm.
- Make another omelet in the same manner with the remaining butter.
- Serve omelets with tomato mixture over the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.03 Kcal (833 kJ) | ||
| Calories from fat | 145.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.2g | 25% | |
|---|---|---|---|
| Cholesterol | 146.64mg | 49% | |
| Sodium | 544.67mg | 23% | |
| Potassium | 291.92mg | 6% | |
| Total Carbs | 5.27g | 2% | |
| Sugars | 1.42g | 6% | |
| Dietary Fiber | 2.78g | 11% | |
| Protein | 10.06g | 20% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1mg | 6% | |
| Calcium | 177mg | 18% | |
| Amount Per 100 g | |||
| Calories | 160.96 Kcal (674 kJ) | ||
| Calories from fat | 117.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.1g | 25% | |
|---|---|---|---|
| Cholesterol | 118.59mg | 49% | |
| Sodium | 440.5mg | 23% | |
| Potassium | 236.08mg | 6% | |
| Total Carbs | 4.26g | 2% | |
| Sugars | 1.15g | 6% | |
| Dietary Fiber | 2.25g | 11% | |
| Protein | 8.13g | 20% | |
| Vitamin C | 8.1mg | 17% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.8mg | 6% | |
| Calcium | 143.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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