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Cheese omelettes with avocado, bacon and tomato salsa

Recipe from: 6/1/2006 12:00:00 AM
cheese omelette

Ingredients 13
Servings 4
Time 15 mins


  • 4
    extra-large eggs
  • 30
  • 4
    salt and freshly ground black pepper, to taste
  • 15
    unsalted butter
  • 6
    rindless bacon, fried and finely chopped
  • 1
    ripe avocado, peeled, pip removed and diced
  • 125
    mature Cheddar cheese, grated
  • 250
    Salsa: ripe tomatoes, seeded and chopped
  • 1
    red onion, finely chopped
  • 1
    red chilli, seeded and finely chopped
  • 45
    fresh coriander leaves, chopped
  • 15
    fresh lime or lemon juice
  • 4
    salt and freshly ground black pepper, to taste


15 mins
Prepare the salsa: Mix the tomato, chopped onion, red chilli, coriander, lime or lemon juice and seasoning.

Prepare the omelette: Beat the eggs and water in a mixing bowl and season to taste with salt and freshly ground black pepper.

Heat half the butter in a non-stick frying pan. Add half the beaten-egg mixture to the frying pan so that the bottom is covered.

Stir and scrape the egg over a medium heat and then leave it to stand until the omelette has almost set and is golden brown underneath.

Sprinkle half the chopped bacon over one half of the omelette, followed by half the avocado cubes and half the cheese.

Fold the omelette closed over the filling and carefully slide it out of the frying pan and onto a warm plate.

Make the second omelette by repeating the process with the remaining ingredients and then serve immediately with the tomato salsa.

Read more on: shallow-fry

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