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Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa Recipe


Atkins Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa
5.7g
Net Atkins Count ™
Prep Time: 10 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 1
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

33.1g

Protein

44.8g

Fat

4.8g

Fiber

570.3kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 1 medium whole (2-3/5" dia) Red Tomatoes
  • 3 medium (4-1/8" long) Scallions or Spring Onions
  • 1/2 pepper Jalapeno Peppers
  • 1 oz Cilantro
  • 1 tbsp Fresh Lime Juice
  • 4 large Egg (Whole)
  • 1 fl oz Tap Water
  • 3 medium slice (yield after cooking) Bacon
  • 1 tablespoon Unsalted Butter Stick
  • 1/2 each California Avocados
  • 1 cup, shredded Monterey Jack Cheese

DIRECTIONS

  1. Prepare salsa: Chop the tomatoes; finely chop the green onions and jalapeno (de-seed if you would like less heat).  In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside.
  2. In medium bowl, whisk eggs with water and season with salt and pepper.  Prepare bacon, cook thoroughly, crumble and set aside.
  3. Melt half the butter in a small nonstick skillet over medium-high heat. 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 crumbled bacon, avocado and cheese and cook 1 minute.
  4. Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.
  5. Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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