Monterey Jack Omelets with Bacon, Avocado, and Salsa |
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Prep Time: 9 Minutes Cook Time: 7 Minutes |
Ready In: 16 Minutes Servings: 2 |
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Omelets make wonderful quick suppers. This southwestern-flavored omelet makes two hefty servings or serves four if you'd like. Ingredients:
6 fully cooked bacon slices |
1 cup (4 oz.) shredded monterey jack cheese, divided |
1 avocado, diced |
1/4 cup bottled salsa |
1/4 cup minced fresh cilantro |
6 large eggs |
2 tablespoons water |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup butter, divided |
Directions:
1. Reheat bacon according to package directions until crisp; coarsely crumble. Stir together bacon, 1/2 cup cheese, avocado, and salsa; set aside to use as filling. Combine remaining 1/2 cup cheese and cilantro in a bowl.
2. Whisk together eggs, water, salt, and pepper. Melt 2 Tbsp. butter in a 9 nonstick skillet over medium-high heat. Pour half of egg mixture into skillet, and sprinkle with half of cilantro-cheese mixture. As egg starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Sprinkle 1 side of omelet with half of bacon filling. Fold in half. Cook over medium-low heat 45 seconds. Remove from pan, and keep warm. Repeat procedure with remaining butter, egg mixture, cilantro-cheese mixture, and bacon filling. Serve hot.
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