This Bacon, Avocado and Cheese Omelet is a crowd-pleasing breakfast that’s quick to make and full of flavor. Crisp bacon, creamy avocado, and melted Monterey Jack cheese combine with fresh salsa for a satisfying morning meal you’ll want to serve again and again.
Bacon, Avocado and Cheese Omelet
The combination of crispy bacon, creamy avocado, and melted Monterey Jack cheese creates a mouthwatering omelet that’s both nutritious and indulgent. Easy to prepare and perfect for guests or a leisurely weekend breakfast, this omelet delivers a great balance of textures and flavors.
6
servings
15
minutes
5
minutes
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
- Omelets
-
3 tablespoons fresh lime or lemon juice
-
12 large eggs
-
6 tablespoons water
-
Salt and pepper to taste
-
3 tablespoons all-vegetable shortening (or oil)
-
Slices of lean bacon, cooked and crumbled
-
Small avocados, peeled and cut into 1/2-inch pieces
-
Coarsely grated Monterey Jack cheese
Directions
- Salsa
- In a small bowl, stir together the chopped tomatoes, onion, jalapeno, cilantro, lime or lemon juice, and salt and pepper to taste. Adjust seasoning and set the salsa aside.
- Omelets
- Whisk together the eggs, water, and a pinch of salt and pepper until combined and slightly frothy.
- Heat 1/2 tablespoon shortening or oil in an 8-inch nonstick skillet over moderately high heat until the foam subsides or the oil shimmers.
- Pour about one-sixth of the egg mixture into the skillet and cook for about 1 minute, or until the eggs begin to set around the edges.
- Place one-sixth of the crumbled bacon, avocado pieces, and Monterey Jack cheese over half of the omelet. Cook another minute, until the eggs are set and the cheese begins to melt.
- Fold the omelet over the filling, transfer to a warm plate, and keep warm while you cook the remaining omelets.
- Repeat the process with the remaining shortening, egg mixture, bacon, avocado, and cheese to make the remaining omelets.
- Serve each omelet topped with fresh salsa and extra avocado slices if desired.
Notes
- Variation:
- To serve a larger group, preheat the broiler and heat 1 to 1 1/2 tablespoons shortening in a 12-inch skillet. Use half the egg mixture and cook until almost set, add half the filling, and finish under the broiler until fully set and lightly browned. Fold and cut into wedges. Repeat with remaining ingredients.