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Southwest Omelet

photo of prepared Southwest Omelet recipe


  • 2 cups Bob Evans® Egg Whites
  • 2 tbsp butter
  • ½ cup onion, chopped
  • 1 jalapeno pepper, minced
  • ½ cup bacon, crumbled and pre-cooked
  • 1 small tomato, chopped
  • 1 ripe avocado, diced
  • 1 cup Monterey jack cheese, shredded
  • Salsa, to top
  • Sour cream, to top


  1. Heat butter in nonstick 10-inch skillet over medium heat. Add onion, jalapeno, bacon and tomato in skillet and cook for 5 minutes or until onions are translucent. Reduce heat to medium-low.
  2. Pour Bob Evans Egg Whites over cooked vegetables and cover for 8 minutes or until eggs are set. Pour cheese in middle of eggs and fold in half onto plate.
  3. Top with sour cream, salsa and avocado. Let cool before serving and enjoy!

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