Bacquezo Omelette
  1. Preheat oven to 400F for cooking bacon
  2. Cut up cream cheese into small slices and let it start to get to room temperature
  3. Put bacon on tin foil cooking sheet and cook bacon for 15 minutes
  4. In a small pan under medium heat cook chorizo and crumble into small pieces as it cooks
  5. Mix eggs in a small mixing bowl. Add Monterrey Jack cheese, cream, bacon, chorizo, salt, and pepper and stir until blended
  6. Heat butter in medium skillet over medium-high heat until warm. Before butter browns
  7. push cooked portions from edges toward the center with spatula so that uncooked egg can reach the hot pan surface.
  8. When the top surface of the eggs is thickened with just a little bit of liquid add the cream cheese and green onions
  9. Flip one side of the omelette over the other
  10. serve with avocado or other low carb vegetable