Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

Salsa

• 1 small tomato, chopped
• 3 green onions, finely chopped
• 1/2 jalapeno pepper, 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, jalapeno, cilantro and lime juice and mix well. Season to taste with salt and pepper.

2. 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.

nutrition per serving: Carbohydrates: 8.5 grams, Net Carbs: 6 grams, Fiber: 2.5 grams, Protein: 30 grams, Calories: 555

from Atkins for Life

Yield: 2 servings