Ingredients
1/2 cup chopped onion1 jalapeno pepper, minced1 tablespoon canola oil6 large eggs, lightly beaten6 bacon strips, cooked and crumbled1 small tomato, chopped1 ripe avocado, cut into 1-inch slices1 cup shredded Monterey Jack cheese, dividedSalt and pepper to tasteSalsa, optional
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 with 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. Serve with salsa if desired.
