Try this Bacon, Avocado, and Cheese Omelets with Tomato Salsa recipe, or contribute your own.
Suggest a better descriptionIn a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast.)
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Serving Size: 1 Serving (676g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1232 | ||
Calories from Fat: 930 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 103.3g | 138 % | |
Saturated Fat 43.7g | 218 % | |
Monounsaturated Fat 36.4g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 2235.2mg | 688 % | |
Sodium 1058.6mg | 37 % | |
Potassium 943.8mg | 25 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 7.6g | ||
Protein 68.9g | 98 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1232
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