Southwestern Omelet
Southwestern Omelet
Directions
- Heat oil in a small nonstick skillet. Add eggs and cook, scraping the sides of the pan and moving the eggs towards the center of the pan as they cook.
- When little liquidous egg remains, spread eggs over the surface of the pan in an even layer.
- In a vertical line, place the bacon, tomato, and avocado. Season with salt and pepper. Fold egg over filling to form an omelet. Transfer to a plate.
- Top omelet with nacho cheese sauce and place in salamander until cheese is bubbly, about 30 seconds.
- Top with sliced jalapeno if desired.
Ingredients
- 1 Tbsp. oil, vegetable
- 4 ea. egg(s)
- 1 slice bacon, cooked, chopped
- 2 Tbsp. tomato(es), Roma, deseeded, diced
- 2 Tbsp. avocado, sliced
- salt, to taste
- pepper, to taste
- 1/4 cup Chefmate Que Bueno Nacho Cheese Sauce, held warm
- 5 jalapeño(s), slices, fresh