Bacon Avocado And Cheese Omelet Recipes

OMELETTE WITH AVOCADO, BACON AND MONTEREY JACK

Steps:

• Preheat the oven to 350 degrees F.
• Crack the eggs into a medium mixing bowl and pour in the cream. Add the chives, tarragon, salt and pepper and whisk until well incorporated and foamy.
• Preheat an 8-inch skillet over medium heat. Add the butter and turn the heat down slightly. With a 4-ounce ladle, add one ladle of eggs to the pan. Immediately begin stirring with a spatula. (Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in one spot long enough to burn.)
• Once the eggs begin to set, stop stirring. Transfer the pan to the oven for 1 1/2 minutes; the omelette should still have a soft custard touch
• Top the omelette with the bacon, avocado and Monterey Jack. Return it to the oven for 30 seconds, just so the cheese begins to melt. Using an oven mitt to grip the handle, tip the pan sideways and roll the omelette onto a plate with the help of a spatula. Garnish with more chives and tarragon, and chervil.

AVOCADO AND GOAT CHEESE OMELET

Steps:

• In large skillet over medium heat, heat 1 teaspoon of oil. Add peppers; cook and stir until just tender, about 4 minutes; set aside. In a bowl, combine 2 eggs, 2 tablespoons milk and 1/8 teaspoon each of salt and pepper; beat until frothy. Heat 1 teaspoon oil in a medium skillet over medium heat. Add egg mixture; cook, lifting edges to allow mixture to flow under cooked portion until surface looks set and center is firm. On one half of the omelet, arrange 1/4 of the peppers, goat cheese and avocado. Fold uncovered half of omelet over filling; slide onto serving plate. Repeat with remaining ingredients.

AVOCADO OMELET

Steps:

• In med. skillet cook onions, tomatoes, salt, pepper and chili powder in butter. Simmer several minutes or until onions are soft.
• Remove from heat.
• While onions are simmering, peel avocados and reserve a few slices for garnish.
• Mash remaining avocados and add to the onion mixture. Simmer a few minutes to unite flavors.
• Serve the sauce in a small pitcher or gravy boat so that your guests & family can "pour it on.".
• Make the omelet from the omelet ingredients as you would a normal omelet with the diced avocado in the middle, and the cheese. Pour the sauce over the cooked omelet and enjoy. YUM!

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA

Steps:

• 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.

BACON, AVOCADO AND CHEESE OMELET

Steps:

• Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
• Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon CRISCO®, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
• Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
• Fold omelet over the filling, transfer to a plate and keep warm.
• Repeat in the same manner with the remaining CRISCO®, egg mixture, bacon, avocado and Monterey Jack cheese.
• Serve omelets with the salsa.

BACON, AVOCADO AND CHEESE OMELET

Steps:

• Stir together, in a small bowl, tomato, onion, jalapeno, cilantro, lime juice, and salt and pepper to taste.
• Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon CRISCO®, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.
• Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.
• Fold omelet over the filling, transfer to a plate and keep warm.
• Repeat in the same manner with the remaining CRISCO®, egg mixture, bacon, avocado and Monterey Jack cheese.
• Serve omelets with the salsa.

BACON AND CHEDDAR OMELET

Steps:

• In a small skillet over medium heat, cook bacon until crisp, turning as needed, 3 to 5 minutes. Transfer to a paper towel to drain; let cool slightly, then crumble.
• In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with shredded cheddar cheese and crumbled bacon.

AVOCADO BACON AND SMOKED GOUDA CHEESE OMELET

Steps:

• Cut avocado in quarters, chop 1/4 and fan 1/4 for garnish.
• Chop 1-slice of bacon. Grate Smoked Gouda cheese.
• In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
• In a 8-inch omelet pan melt butter and add eggs. As eggs start to set-up gently push to the center using a rubber spatula.
• Add avocado, bacon bits, Smoked Gouda cheese, Black olives, cilantro and chives. Cook about 1-2 minutes and flip omelet over, cook 1-minute.
• Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate and garnish with bacon, avocado, Fresh Seasonal Fruit and Fresh Sprig Cilantro.