Bacado Omelette

Ingredients

 * 36 eggs, whisk to foamy consistency
 * 6 Tbsp unsalted butter
 * 12 oz Crisp cooked Bacon (12 slices)
 * 1 ½ Cups Monterey jack Cheese, shredded
 * 3 Pounds California avocados
 * 1 ½ Cups sour cream
 * 1 ½ Cups Salsa

Directions
PER ORDER

Crumble 1 slice Bacon

Heat 1/2 teaspoon butter in a small omelet pan.

Ladle in 1/2 cup egg; cook until set but still creamy on top.

Evenly disburse Bacon and 5 avocado slices over half the omelet.

Fold omelet; heat through.

Melt 1 ounce of Cheese on top.

Garnish with 2 tablespoons sour cream, 2 tablespoons salsa and 2 avocado slices.

SERVING SUGGESTION

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