Bacquezo Omelette
Posted On July 4, 2018
Inspired by Another Cracked Egg dish
Bacquezo Omelette
Ingredients
- 3 eggs
- 2 tbsp butter
- 3 pieces bacon cooked
- 1 link chorizo remove casing for cooking the meat crumbled
- 2 tbsp cream cheese cut into small chunks and left to reach room temperature
- 1/4 cup Monterrey Jack cheese shredded
- 2 tbsp green onions finely chopped
- 2 tbsp heavy cream
- 1 small pinch kosher salt go easy here, lots of salt from the meats
- few turns pepper grinder to taste
Instructions
- Preheat oven to 400F for cooking bacon
- Cut up cream cheese into small slices and let it start to get to room temperature
- Put bacon on tin foil cooking sheet and cook bacon for 15 minutes
- In a small pan under medium heat cook chorizo and crumble into small pieces as it cooks
- Mix eggs in a small mixing bowl. Add Monterrey Jack cheese, cream, bacon, chorizo, salt, and pepper and stir until blended
- Heat butter in medium skillet over medium-high heat until warm. Before butter browns
- push cooked portions from edges toward the center with spatula so that uncooked egg can reach the hot pan surface.
- When the top surface of the eggs is thickened with just a little bit of liquid add the cream cheese and green onions
- Flip one side of the omelette over the other
- serve with avocado or other low carb vegetable
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