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.