Avocado, Cheese and Bacon Omelet

 

Ingredients:

Salsa 2 cups finely chopped tomatoes seeded

2 jalapeno peppers or to taste, seeded and minced

4 tablespoons minced fresh cilantro

3 tbsp. fresh lime or lemon juice

Salt & pepper to taste

Omelet:

12 large eggs

6 tbsp. water

Salt & pepper to taste

3 tbsp. Butter Flavor all-vegetable shortening

9 slices lean bacon cooked and crumbled

2 small avocados peeled and cut into 1/2-inch pieces

1 1/2 cups coarsely grated Monterey Jack cheese

Directions:

COOK Salsa: Stir together, in a small bowl, tomato, onion, jalapeño, cilantro, lime juice, and salt and pepper to taste.

Omelets:

WHISK together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon Butter Flavor shortening, 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 shortening, egg mixture, bacon, avocado and Monterey Jack cheese. Serve omelets with the salsa.

TIP: For a hungry crowd preheat broiler, heat 1 - 1-1/2 tablespoons Butter Flavor shortening 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.

    Prep Time:  5 minutes
    Serves: 6