Bacado OmletteSubmitted by: TARAMAY1
1 TB unsalted butter
2 oz. crisp cooked bacon
1/4 cup Kraft Montery Jack/Cheddar cheese, shredded
1/2 lb. California Avocados
1/4 c. Sour Cream (reduced fat)
1/4 c. Salsa
heat 1/2 tesapoon butter in a small omlete pan.
Ladle in 1/2 cup egg; cook until set but still creamy on top.
evenly disburse bacon and 5 avocado slices over half the omelet.
Fold Omelet ; heat through.
Melt 1 oz. of cheese on top.
Garnish with 2 TB sour cream and 2 TB salsa, and 2 avocado slices.
Number of Servings: 2
Recipe submitted by SparkPeople user TARAMAY1.