Omelets make wonderful quick suppers. This southwestern-flavored omelet makes two hefty servings or serves four if you'd like.

Recipe by Oxmoor House June 2007

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Recipe Summary

prep:
9 mins
cook:
7 mins
total:
16 mins
Yield:
2 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Reheat bacon according to package directions until crisp; coarsely crumble. Stir together bacon, 1/2 cup cheese, avocado, and salsa; set aside to use as filling. Combine remaining 1/2 cup cheese and cilantro in a bowl.

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  • Whisk together eggs, water, salt, and pepper. Melt 2 Tbsp. butter in a 9" nonstick skillet over medium-high heat. Pour half of egg mixture into skillet, and sprinkle with half of cilantro-cheese mixture. As egg starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath. Sprinkle 1 side of omelet with half of bacon filling. Fold in half. Cook over medium-low heat 45 seconds. Remove from pan, and keep warm. Repeat procedure with remaining butter, egg mixture, cilantro-cheese mixture, and bacon filling. Serve hot.

Source

Christmas with Southern Living 2007