4 flour tortillas
4 large California Fresh Eggs
3 ounces Monterey Jack cheese
3 ounces sharp Cheddar cheese
1 tablespoon diced jalapeño peppers
1/2 teaspoon crushed red peppers
2 ounces smoked bacon, cooked, diced
Servings: 4
Line serving plate with warmed flour tortillas. Prepare omelet. Grate Jack and Cheddar cheeses. Sprinkle over open-faced omelet. Place under broiler until cheese is melted. Sprinkle on jalapeños, crushed red peppers and cooked, smoked bacon pieces.
Notes: *If using frozen or liquid whole egg product: 7 ounces.
4 large California Fresh Eggs
3 ounces Monterey Jack cheese
3 ounces sharp Cheddar cheese
1 tablespoon diced jalapeño peppers
1/2 teaspoon crushed red peppers
2 ounces smoked bacon, cooked, diced
Servings: 4
Line serving plate with warmed flour tortillas. Prepare omelet. Grate Jack and Cheddar cheeses. Sprinkle over open-faced omelet. Place under broiler until cheese is melted. Sprinkle on jalapeños, crushed red peppers and cooked, smoked bacon pieces.
Notes: *If using frozen or liquid whole egg product: 7 ounces.
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