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Obesity Discussion · 06-26-07, 02:38 AM

BACON, AVOCADO AND JACK CHEESE OMELETS WITH FRESH SALSA

Servings: 2
Prep time: 0:10:00
Bake/Cook time: 0:10:00

Calories: 555
Fat: 45 grams
Protein: 30 grams
Carbohydrates: 8 grams
Fiber: 2 grams
Net Carbs: 6 grams
Salsa:
1 small tomato, chopped
3 green onions, finely chopped
1/2 jalapeno pepper, fresh or canned (seeded and finely
chopped)
2 tablespoons chopped cilantro
1 tablespoon fresh lime or lemon juice
Salt and pepper
Omelet:
4 eggs
2 tablespoons water
Salt and pepper
1 tablespoon butter
3 slices lean bacon, cooked until crisp, crumbled
1/2 small avocado, peeled, pitted and sliced
1/2 cup grated Monterey Jack cheese
1. For salsa: In small bowl, combine tomato, green onions,
jalapeño, cilantro and lime juice and mix well. Season to
taste with salt and pepper. In medium bowl, whisk eggs
with water and season with salt and pepper. Melt half
the butter in a small nonstick skillet over medium-high
heat and, when foam subsides, add half the egg
mixture. Tilt pan to coat bottom and cook 1 minute, until
almost set. Sprinkle half the omelet with half the bacon,
avocado and cheese and cook 1 minute. Fold empty
half of omelet over filling and slide omelet onto a plate.
Keep warm. Repeat with remaining butter, egg mixture,
bacon, avocado and cheese. Serve with salsa.
These omelets are great for brunch or a light lunch. You can
double the salsa recipe and keep on hand to top burgers or
broiled chicken breasts.

06-26-07, 02:38 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa BACON, AVOCADO AND JACK CHEESE OMELETS WITH FRESH SALSA Servings: 2 Prep time: 0:10:00 Bake/Cook time: 0:10:00 Calories: 555 Fat: 45 grams Protein: 30 grams Carbohydrates: 8 grams Fiber: 2 grams Net Carbs: 6 grams Salsa: 1 small tomato, chopped 3 green onions, finely chopped 1/2 jalapeno pepper, fresh or canned (seeded and finely chopped) 2 tablespoons chopped cilantro 1 tablespoon fresh lime or lemon juice Salt and pepper Omelet: 4 eggs 2 tablespoons water Salt and pepper 1 tablespoon butter 3 slices lean bacon, cooked until crisp, crumbled 1/2 small avocado, peeled, pitted and sliced 1/2 cup grated Monterey Jack cheese 1. For salsa: In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. In medium bowl, whisk eggs with water and season with salt and pepper. Melt half the butter in a small nonstick skillet over medium-high heat and, when foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute. Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm. Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa. These omelets are great for brunch or a light lunch. You can double the salsa recipe and keep on hand to top burgers or broiled chicken breasts. Atkins - Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________