Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
698
Calories
38g
Protein
52g
Fat
25g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 36 Eggs, whisk to foamy consistency
- 6 Tbsp Unsalted butter
- 12 oz Crisp cooked bacon (12 slices)
- 1 ½ Cups Monterey Jack cheese, shredded
- 3 Pounds California Avocados
- 1 ½ Cups Sour Cream
- 1 ½ Cups Salsa
- =
Directions
1
Crumble 1 slice bacon
2
Heat 1/2 teaspoon butter in a small omelet pan.
3
Ladle in 1/2 cup egg; cook until set but still creamy on top.
4
Evenly disburse bacon and 5 avocado slices over half the omelet.
5
Fold omelet; heat through.
6
Melt 1 ounce of cheese on top.
7
Garnish with 2 tablespoons sour cream, 2 tablespoons salsa and 2 avocado slices.
8
SERVING SUGGESTION
9
Serve with cubed and griddled pancakes and a toasted English muffin.
Recipe sourced from
fandom