 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Flavors of another region spark the eggs in this recipe from Patricia Collins of Imbler, Oregon. Hearty home-style food is popular in our small farming and timber community, she writes. Ingredients:
1/2 cup chopped onion |
1 jalapeno pepper, minced |
1 tablespoon canola oil |
6 egg, 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 |
salt and pepper to taste |
salsa, optional |
Directions:
1. In a large skillet, saute 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.
2. Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper.
3. 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. Yield: 4 servings.
|
|