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Southwestern Omelet

Total Time

Prep/Total Time: 20 min.

Makes

4 servings

Hearty home-style food is popular in our small farming and timber community. We love pulling in flavors from other regions for this eggy dish. —Patricia Collins, Imbler, Oregon
Southwestern Omelet Recipe photo by Taste of Home

Ingredients

  • 1/2 cup chopped onion
  • 1 jalapeno pepper, minced
  • 1 tablespoon canola oil
  • 6 large eggs, lightly beaten
  • 6 bacon strips, cooked and crumbled
  • 1 small tomato, chopped
  • 1 ripe avocado, cut into 1-inch slices
  • 1 cup shredded Monterey Jack cheese, divided
  • Salt and pepper to taste
  • Salsa, optional

Directions

  1. 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.
  2. Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper.
  3. Fold omelet in half over filling. Cover and cook for 3-4 minutes or until eggs are set. Sprinkle with remaining cheese. Serve with salsa if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 piece: 390 calories, 31g fat (10g saturated fat), 355mg cholesterol, 480mg sodium, 8g carbohydrate (2g sugars, 4g fiber), 22g protein.

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