Southwestern Omelet

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Southwestern Omelet
Prep Time
10 min
Cook Time
10 min
Yield
4 servings
Recipe by: Taste of Home Magazine

Add a kick to your morning routine and start your day off with an Eggland's Best Southerwestern Omelet!

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

Nutrition

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
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.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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