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BACADO OMELETTE
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Author: First Watch Restaurants in Sarasota, Florida
Recipe Provided By the California Avocado Commission, for foodservice use

Ingredients

  • 36.000 36
    Eggs, whisk to foamy consistency
  • 6.000 6 Tbsp.
    Unsalted butter
  • 12.000 12 oz.
    Crisp cooked bacon (12 slices)
  • 1.500 1 ½ cups
    Monterey Jack cheese, shredded
  • 3.000 3 lbs.
    California Avocados
  • 1.500 1 ½ cups
    Sour Cream
  • 1.500 1 ½ cups
    Salsa

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Instructions

  1. PER ORDER
  2. Crumble 1 slice bacon
  3. Heat 1/2 teaspoon butter in a small omelet pan.
  4. Ladle in 1/2 cup egg; cook until set but still creamy on top.
  5. Evenly disburse bacon and 5 avocado slices over half the omelet.
  6. Fold omelet; heat through.
  7. Melt 1 ounce of cheese on top.
  8. Garnish with 2 tablespoons sour cream, 2 tablespoons salsa and 2 avocado slices.
  9. SERVING SUGGESTION
  10. Serve with cubed and griddled pancakes and a toasted English muffin.

Nutrition information per serving

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