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      RECIPE TITLE "Bacon, Avocado, and Cheese Omelet"
    Source: Crisco®
    Courtesy of

    yieldsServes 6time--- difficultyeasy


    For the Salsa:
    2 cups finely chopped tomatoes, seeded
    2 jalapeno peppers, or to taste, seeded and minced
    4 tablespoons minced fresh cilantro
    3 tablespoons fresh lime or lemon juice
    Salt and pepper to taste

    For the Omelet:
    12 large eggs
    6 tablespoons water
    Salt and pepper to taste
    3 tablespoons Butter Flavor Crisco all-vegetable shortening
    or 3 tablespoons Butter Flavor Crisco stick, divided
    9 slices of lean bacon, cooked and crumbled
    2 small avocados, peeled and cut into 1/2 inch pieces
    1 1/2 cups coarsely grated Monterey Jack cheese

    Stir together, in a small bowl, tomato, onion, jalapeño, cilantro, lime juice, and salt and pepper to taste.

    Whisk together eggs, water, and salt and pepper to taste.Heat 1/2 tablespoon Butter Flavor Crisco in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides. Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set.

    Fold omelet over the filling, transfer to a plate and keep warm. Repeat in the same manner with the remaining Crisco egg mixture, bacon, avocado and Monterey Jack cheese.

    Serve omelets with the salsa.

    For a hungry crowd, preheat broiler, heat 1 to 1 1/2 tablespoons Butter Flavor Crisco in a 12-inch skillet. Follow above directions using 1/2 egg mixture, cooking until almost set. Add 1/2 of filling and finish under broiler. Be careful not to put plastic handle under broiler (leave oven door open with handle facing out). Fold over and cut into wedges. Finish with remaining ingredients.

    Recipe reprinted by permission of Crisco®. All rights reserved.

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