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Bacon, Avacado, and Jack Cheese Omelets with Fresh Salsa
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| Nutritional Information Per Serving: Net Carbs: 8 grams Fiber: 4 grams Protein: 32 grams | |
| Fat, 52.5 grams | |
| Calories: 643 Ingredients: | |
| 1 small | tomato, chopped |
| 3 | green onions, finely chopped |
| ½ | jalapeño pepper, fresh or canned |
| 2 tablespoons | chopped cilantro |
| 1 tablespoon | freshly squeezed lemon or lime juice |
| 4 large | eggs |
| 2 tablespoons | water |
| 1 tablespoon | unsalted butter, divided |
| 3 slices | bacon, cooked until crisp, crumbled |
| ½ | avocado, peeled and sliced |
| 4 ounces | grated Monterey Jack cheese |
Directions:
1. Prepare salsa: In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside.
2. In medium bowl, whisk eggs with water and season with salt and pepper.
3. Melt half the butter in a small nonstick skillet over medium-high heat. When foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute.
4. Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.
5. Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.
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