Southwestern Omelet
Add a kick to your morning routine and start your day off with an Eggland's Best Southerwestern Omelet!
Make This Recipe
Ingredients
- 1/2 cup chopped onion
- 1 jalapeno pepper, minced
- 1 tablespoon canola oil
- 6 Eggland’s Best Eggs (large), lightly beaten
- 6 bacon strips, cooked and crumbled
- 1 small tomato, chopped
- 1 ripe avocado, cut into 1-inch slices
- 1 cup (4 ounces) shredded Monterey Jack cheese, divided
- Salt and pepper to taste
Preparation
In a large skillet, saute onion and jalapeno in oil until tender. Remove with a slotted spoon and set aside.
Pour eggs into the same skillet. Cover and cook over low heat for 3-4 minutes.
Sprinkle on top the onion mixture, bacon, tomato, avocado and 1/2 cup cheese.
Season with salt and pepper.
Fold omelet in half over filling.
Cover and cook for 3-4 minutes or until eggs are set.
Sprinkle with remaining cheese.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 376 |
| Fat | 30 g |
| Saturated Fat | 15 g |
| Cholesterol | 296 mg |
| Sodium | 401 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Protein | 20 g |