Bacado Omelette

Description
Serve with cubed and griddled pancakes and a toasted English muffin.

Ingredients

 * 36 eggs, whisk to foamy consistency
 * 6 Tbsp unsalted butter
 * 12 oz crisp cooked bacon (12 slices)
 * 1½ cups Monterey jack cheese, shredded
 * 3 Ppounds California avocados
 * 1½ cups sour cream
 * 1½ cups salsa

Directions

 * 1) Crumble 1 slice bacon
 * 2) Heat ½ teaspoon butter in a small omelet pan.
 * 3) Ladle in ½ cup egg; cook until set but still creamy on top.
 * 4) Evenly disburse bacon and 5 avocado slices over half the omelet.
 * 5) Fold omelet; heat through.
 * 6) Melt 1 ounce of cheese on top.
 * 7) Garnish with 2 tablespoons sour cream, 2 tablespoons salsa and 2 avocado slices.