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.
Bacon, Avocado and Cheese Omelet
6
15
minutes5
minutesThe combination of crispy bacon, creamy avocado, and melted Monterey Jack cheese made for a mouthwatering omelet that had my taste buds dancing. This Bacon, Avocado, and Cheese Omelet recipe is a fantastic choice for a delicious and satisfying breakfast. It’s quick and easy to make, and the combination of flavors and textures is simply irresistible. Whether you’re hosting breakfast guests or simply treating yourself, this omelet is sure to impress.
Ingredients
- Salsa
2 cups finely chopped tomatoes, seeded
1/2 cup finely chopped onion
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
Salt and pepper to taste
- Omletes
3 tablespoons fresh lime or lemon juice
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons All-vegetable shortening
slices of lean bacon, cooked and crumbled
small avocados, peeled and cut into 1/2-inch pieces
coarsely grated Monterey Jack cheese
Directions
- Salsa
- Stir together, in a small bowl, tomato, onion, jalape√ɬÃo, cilantro, lime juice, and salt and pepper to taste.
- Omelets
- Whisk together eggs, water, and salt and pepper to taste.
- Heat 1/2 tablespoon Crisco, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides.
- Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
- Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
- Fold omelet over the filling, transfer to a plate and keep warm.
- Repeat in the same manner with the remaining Crisco, egg mixture, bacon, avocado and Monterey Jack cheese.
- Serve omelets with the salsa.
Notes
- Variation
- For a hungry crowd preheat broiler, heat 1 – 1-1/2 tablespoons Crisco in a 12-inch skillet. Follow above directions using 1/2 egg mixture, cooking until almost set. Add 1/2 of filling and finish under broiler. Be careful not to put plastic handle under broiler (leave oven door open with handle facing out). Fold over and cut into wedges. Finish with remaining ingredients.
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.