Southwestern Omelet Recipe
Southwestern Omelet Recipe photo by Taste of Home

Southwestern Omelet Recipe

Publisher Photo
Flavors of another region spark the eggs in this recipe from Patricia Collins of Imbler, Oregon. "Hearty home-style food is popular in our small farming and timber community," she writes.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup chopped onion
  • 1 jalapeno pepper, minced
  • 1 tablespoon canola oil
  • 6 eggs, lightly beaten
  • 6 bacon strips, cooked and crumbled
  • 1 small tomato, chopped
  • 1 ripe avocado, cut into 1-inch slices
  • 1 cup (4 ounces) shredded Monterey Jack cheese, divided
  • Salt and pepper to taste
  • Salsa, optional

Directions

  1. 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.
  2. Sprinkle with the onion mixture, bacon, tomato, avocado and 1/2 cup cheese. Season with salt and pepper.
  3. 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. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Southwestern Omelet in Taste of Home April/May 1995, p12

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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