Arizona Omelet Recipe

Cook the Bacon

In a skillet over medium heat, cook the chopped slab bacon until crispy. Remove and drain on paper towels.

Sauté Vegetables

In the same skillet, add diced onion and red bell pepper. Sauté for about 5 minutes until softened.

Prepare the Egg Mixture

In a bowl, whisk together the eggs, salt, and black pepper. Add the sautéed vegetables and cooked bacon to the egg mixture.

Cook the Omelet

Pour the egg mixture back into the skillet over medium heat. Cook until the edges start to set, then sprinkle jack cheddar cheese over the top. Cover and cook until the cheese melts and the omelet is cooked through.

Mix the Salsa

In a bowl, combine diced avocados, diced tomato, chopped cilantro, lime juice, and salt. Gently mix to combine.

Prepare the Potatoes

In a separate pot, boil diced potatoes until tender, about 10-15 minutes. Drain and toss with olive oil, salt, and black pepper.

Toast the Bread

Toast the bread slices until golden brown.

Plate the Dish

Serve the omelet with a side of avocado salsa, toast, and seasoned potatoes.