Southwestern Omelet
Ingredients
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Oil, neutral -- 1 Tbsp
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Eggs, beaten -- 4 ea
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Bacon, cooked, chopped -- 1 slice
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Tomato, Roma, deseeded, diced -- 2 Tbsp
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Avocado, diced -- 2 Tbsp
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Salt -- to taste
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Pepper -- to taste
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Chef-mate Que Bueno Nacho Cheese Sauce, held warm -- ¼ cup
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Jalapeno, fresh, sliced -- 5 slices
Preparation
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1Heat 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.
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2When little liquidous egg remains, spread eggs over the surface of the pan in an even layer.
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3In 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.
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4Top omelet with nacho cheese sauce and place in salamander until cheese is bubbly, about 30 seconds.
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5Top with sliced jalapeno if desired.
Components
