Southwestern omelet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| 1 | each | Jalapeno pepper -- minced |
| 1 | tablespoon | Cooking oil |
| 6 | eaches | Eggs -- beaten |
| 6 | slices | Bacon slices -- cooked & |
| Crumbled | ||
| 1 | small | Tomato -- chopped |
| 1 | each | Avocado -- ripe cut 1 in. |
| Slice | ||
| 1 | cup | Monterey jack cheese -- |
| Divided | ||
| 1 | dash | Salt |
| 1 | dash | Pepper |
| Salsa -- optional | ||
Directions
In a 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 min. sprinkle with onion, jalapeno, bacon, tomato, avocado and ½ cup cheese. Season with salt and pepper. Fold omelet in half over filling. Cover and cook for 3 to 4 min. or until egg are set. Sprinkle with remaining cheese. Serve with salsa if desired. Yield: 4 servings.
Recipe By : Taste Of Home
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