BACON, AVOCADO AND CHEESE OMELET

From: Crisco® Collection
Prep Time: 5 minutes

Serves: 6

Ingredients:


Salsa 
2 cups finely chopped tomatoes seeded
2 jalapeno peppers or to taste, seeded and minced
4 tablespoons minced fresh cilantro 
3 tbsp. fresh lime or lemon juice
Salt & pepper to taste
Omelet
12 large eggs 
6 tbsp. water 
Salt & pepper to taste
3 tbsp. Butter Flavor CRISCO all-vegetable shortening or 3 tablespoons Butter 
Flavor Crisco stick, divided
9 slices lean bacon cooked and crumbled
2 small avocados peeled and cut into 1/2-inch pieces
1 1/2 cups coarsely grated Monterey Jack cheese 


Directions:


COOK Salsa: Stir together, in a small bowl, tomato, onion, jalapeño, cilantro, 
lime juice, and salt and pepper to taste.
Omelets: Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 
tablespoon Butter Flavor 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.
TIP: For a hungry crowd preheat broiler, heat 1 - 1-1/2 tablespoons Butter 
Flavor Crisco in a 12-inch skillet. Follow above directions using 1/2 egg 
mixture, cooking until almost set. Add 1/2 of filling and finish under broiler. 
Be careful not to put plastic handle under broiler (leave oven door open with 
handle facing out). Fold over and cut into wedges. Finish with remaining 
ingredients.

--
Rhonda G in Missouri 
Owner of Awesome Swaps and More 
Owner of A Place for Chatting and Friends 
Owner of Rhonda's Recipe Exchange 
~~~~~ 
These are all Yahoo! groups and they need new and terrific members...ask me for 
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