Post by JJ Judkins on Mar 10, 2013 23:15:33 GMT -6
* Exported from MasterCook *
Bacon, Avocado and Cheese Omelets
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : BREAKFAST: CHEESE::
COPYCAT: EGG:
PORK: YAHOO RECIPE GROUPS:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
What You'll Need
2 medium tomatoes -- finely chopped (about 2 cups)
2 jalapeño peppers -- seeded and minced
1/4 cup minced fresh cilantro leaves
3 tablespoons lime or lemon juice
Ground black pepper
12 large eggs /egg beaters
6 tablespoons water
3 tablespoons Crisco® butter flavor all-vegetable shortening
9 slices bacon -- cooked and crumbled( or turkey bacon)
2 small avocados -- peeled, pitted and coarsely chopped
1 1/2 cups coarsely grated Monterey Jack cheese (about 6 ounces)
How to Make It
* 1
Stir the tomato, jalapeño pepper,
cilantro and lime juice in a medium bowl. Season with the black
pepper.
* 2
Beat the eggs and water in a large
bowl with a fork or whisk. Season with the black pepper.
* 3
Heat 1/2 tablespoon shortening in an 8-inch nonstick skillet over medium-high heat. Pourabout 1/2 cup egg mixture into the skillet. Cook until the eggs are set but still
moist on top, lifting the edges of the omelet with a spatula. Top the
omelet with about 1 tablespoon bacon, about 1/4 cup avocado and about 1/4 cup cheese. Fold the omelet in half, remove from the skillet and keep warm. Repeat with the remaining ingredients.
* 4
Serve the omelets with the tomato salsa.
Description:
"These flavorful omelets are sure to wake up your
palate because they're served with a quick, homemade salsa of tomatoes,
jalapeño pepper, cilantro and lime juice. What a great way to start the day!"
S(--IMPORTED TO MASTERCOOK BY JJ--):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 173 Calories; 15g Fat (74.2% calories from fat); 5g Protein; 7g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 162mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat.
NOTES : * To save time, make 2 large omelets and cut them into wedges to serve: Heat the broiler. Heat half the shortening in a 12-inch oven-safe nonstick skillet over medium-high heat. Pour about 3 cups egg mixture into the skillet and cook until the eggs are almost set. Top the omelet with half the bacon, avocado and cheese and broil until the eggs are set. Fold
the omelet over, remove from the skillet and keep warm. Repeat with the remaining ingredients. Cut each omelet into 3 wedges to serve.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0