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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Bacon, Avocado & Cheese Omelets with Tomato Salsa

Tags:omelet, salsa, bacon, avovado, cheese, wisconsin cheese, breakfast, lunch, brunch

Serving Size:Serves 2


  • 2/3 cup finely chopped seeded tomato
  • 2 Tablespoons finely chopped red onion
  • 1 pickled or fresh jalapeno chili, or to taste, seeded and minced
  • 2 Tablespoons minced fresh cilantro
  • 1 Tablespoon fresh lime or lemon juice
  • 4 large eggs
  • 2 Tablespoons water
  • 1 Tablespoon unsalted butter
  • 3 slices lean bacon, cooked and crumbled
  • 1 avocado
  • 1/2 cup (about 2 ounces) coarsely grated Monterey Jack



How could this omelet be bad with bacon, avocado & cheese?


In a small bowl stir together the tomato, the onion, the jalapeño, 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 a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half 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 filing, 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. 
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