Bacon, Avocado, & Cheese Omelets with Tomato Salsa
Submitted by bigbruce
Bacon, avocado, and Monterey Jack omelet served with fresh jalapeno-cilantro tomato salsa. A Tex-Mex breakfast for two with crisp bacon, creamy avocado, and bright homemade salsa.
YIELD
2 servingsPREP
20 minCOOK
10 minREADY
30 minThis Tex-Mex omelet covers all the bases: crispy crumbled bacon, creamy avocado chunks, and melted Monterey Jack, all wrapped in a tender egg fold and topped with a bright, fresh salsa you make while the pan heats up.
The salsa is worth making from scratch rather than reaching for a jar. Finely chopped tomato, red onion, jalapeno, cilantro, and lime juice comes together in two minutes and tastes completely different from the cooked stuff.
For the omelet technique: whisk a splash of water into the eggs, not milk. Water creates steam as it cooks and produces a lighter, more delicate set. Pour into hot butter, tilt to spread evenly, and cook until just barely set — about a minute — before the filling goes on. The fillings finish cooking in that final minute while the egg sets fully around them.
The recipe makes two omelets cooked one at a time so each comes out properly rather than trying to squeeze everything into a pan that’s too crowded.
Chef Tips
- Have all your fillings ready before the eggs go in — the whole cook time is 2 minutes and there’s no time to scramble for ingredients
- Don’t rush the first minute; the eggs should be almost set on top before you add the filling, otherwise the filling sinks through
- Keep the first omelet warm in a low oven while you make the second
- Use an 8-inch pan for a properly sized omelet; a larger pan spreads the eggs too thin
Variations
- Swap the bacon for chorizo for a spicier, more intensely flavored filling
- Add a dollop of sour cream alongside the salsa for a richer finish
Ingredients
Directions
In 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 ½ 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 ½ 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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