This Bacon, Avocado and Cheese Omelet recipe will make your breakfast guests say wow! These omelets whip up quick with rich avocado to help make them nutritious and delicious. Crispy bacon, fresh salsa, and tasty Monterey jack cheese combine for a mouthwatering breakfast you’ll want to make every weekend.
To make the omelet, I started by cooking the bacon until it was nice and crispy. I then set the bacon aside and drained off the excess grease, leaving just enough to coat the pan.
Next, I whisked the eggs in a bowl until they were well beaten. I added a pinch of salt and pepper for seasoning and gave it another whisk to incorporate the flavors.
Using the same pan, I heated it over medium heat and poured in the beaten eggs. As the eggs cooked, I gently lifted the edges with a spatula, allowing the uncooked eggs to flow underneath. This helped to create a light and fluffy omelet.
Once the eggs were almost set, but still slightly runny on top, I added the cooked bacon, sliced avocado, and a generous amount of shredded Monterey Jack cheese to one side of the omelet. I then folded the other side over the fillings and gently pressed down to seal the omelet.
I continued cooking the omelet for a few more minutes until the cheese had melted and the eggs were fully cooked. I carefully transferred the omelet onto a plate and garnished it with fresh salsa and additional avocado slices.
The moment I took a bite of the omelet, I was greeted with a burst of flavors. The crispy bacon added a salty and smoky element, while the creamy avocado provided a rich and buttery taste. The melted Monterey Jack cheese brought everything together with its gooey and melty goodness. It was a breakfast sensation that left me craving more.