Southwestern Omelet
An omelet that will be beloved by everyone who tries it. It has all the good stuff you’d expect in your dream omelet but is made better with CHEF-MATE ¡Que Bueno! Nacho Cheese Sauce. To make it even more wild, add freshly sliced jalapeño. Start your day with a burst of flavor and a touch of spice with this delicious Southwestern Omelet. This recipe takes the classic omelet and infuses it with the vibrant and bold flavors of the Southwest. This Southwestern Omelet is not only perfect for a hearty breakfast or brunch, but it also makes a satisfying lunch or dinner option. It's a versatile dish that can be customized with your favorite toppings and fillings, making it a go-to recipe for any time of the day. So, get ready to savor the flavors of the Southwest with this delicious and satisfying Southwestern Omelet!
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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
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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.
