bacon avocado Pepperjack omelet
Recipe below as written, of course we would use a more primal oil for cooking. Haven't tried it yet, but it looks good to me.
Bacon, Avocado & Pepper Jack Omelet with Fresh Salsa | Home Made Simple
Bacon, Avocado & Pepper Jack Omelet with Fresh Salsa
Prep time: 10 minutes
Cook time: 5 minutes
2 eggs, beaten*
Salt and pepper
1/4 cup Pepper Jack cheese, shredded
2 slices bacon, cooked and crumbled
1/4 avocado, sliced or diced
Fresh salsa, to garnish
Sour cream, to garnish
Fresh cilantro, chopped to garnish
*Tip: For a fluffier omelet, separate the eggs before beating. Whisk the whites until light and frothy. In a separate bowl, beat the yolks with a fork, then fold them together. For a healthier version, use just one yolk.
1.Spray a small skillet with cooking spray and set over medium heat.
2.Season beaten eggs with salt and pepper, then pour into skillet. Quickly tilt the pan to cover with egg.
3.Using a spatula, lift the edges of the egg and tilt the pan to allow uncooked egg to flow around the pan. Continue lifting the edges and tilting the pan until the omelet is set but still moist, about 2 minutes.
4.Place the cheese, bacon and avocado on one side of the omelet. Fold over to cover the fillings. Cook 1 minute.
5.Gently slide onto serving plate. Garnish with sour cream, salsa and cilantro, then serve.
Last edited by Lynna; 03-04-2011 at 05:30 AM.
Reason: This recipe came to my attention in my email. They were pushing bacon, unfortunately the other 2 recipes included nonprimal
Thanks! This sounds awesome. Can't wait to make it .
While the salsa wasn't included in the recipe, here is one they suggest.
Green Tomatillo Salsa Recipe | Mexican Recipes | Home Made Simple
6 medium-sized tomatillos, husks removed, rinsed and quartered
1 clove of garlic, chopped
2 small Roma or slicing tomatoes, chopped
1/2 white onion, chopped
1/4 cup fresh cilantro, chopped
1/2 lime, juiced
Salt and pepper, to taste
1 jalapeņo, chopped (optional)
1.Place all ingredients in a food processor or blender and chop on high for 30 seconds to 1 minute.
2.Chop longer for a sauce-like consistency and shorter for a chunky salsa.
3.Serve as a topping for Latin dishes or with tortilla chips as a side.
Tip: If you choose to include the jalapeņo in your salsa, try removing the seeds and center of the pepper before chopping to cut down on the intensity of the heat.
Tip: If you have a small food processor you may need to make the salsa in two batches. Simply half the ingredients for each batch and mix together in a container or bowl once processed.
Originally Posted by Lynna
yum! thanks for sharing. . . i have 11 hens so i never run out of eggs, but i seem to be running out of creative ways to eat them! (the eggs, not the hens)