Instructions

1. Sauté tomatoes and avocado in a small amount of oil
2. Beat eggs and pour into pan; cook on medium heat until eggs and vegetables can move, but don’t fall apart
3. Add queso fresco in the middle of the omelet; fold carefully with a spatula and cook on low until the cheese is soft and warm
4. Brown bacon on either side in a small amount of oil
5. Combine Chipotle BBQ and water; once fully combined pour over bacon
6. On low heat simmer until reduced by half; shake the pan to cover the bacon with the glaze