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Bacado Omelet

Bacado Omelet

Yield: 12 servings.

36 eggs, whisked to foamy consistency
6 Tbsp. unsalted butter
12 slices crisp cooked bacon (12 oz.)
12 slices Monterey Jack cheese, shredded (1 1/2 cups)
6 California avocados, sliced
1 1/2 cups sour cream
1 1/2 cups salsa

Per serving: Crumble 1 slice bacon. Heat 1/2 tsp. butter in a small omelet pan. Ladle in 1/2 cup egg; cook until set but still creamy on top. Evenly disburse bacon and 4 avocado slices over half the omelet. Fold omelet; heat through. Melt 1 oz. of cheese on top. Garnish with 2 Tbsp. sour cream, 2 Tbsp. salsa and 2 avocado slices.

Recipe Provided by: From: First Watch Restaurants, Sarasota, Fla.