bacon, avocado, and cheese omelets with tomato salsa

Categories
Salsa/sauce
Cheese/eggs
Yield
2 servings
MeasureIngredient
⅔ cup Finely chopped seeded
  Tomato
2 tablespoons Finely chopped red onion
Pickled or fresh jalapeno
  Chili, or to taste, seeded
4 larges Eggs
2 tablespoons Water
1 tablespoon Unsalted butter
Slices of lean bacon,
  Cooked and crumbled
 In a small bowl stir together the tomato, the onion, the
 In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon
  And minced. (wear rubber
  Gloves)
2 tablespoons Minced fresh coriander
  (cilantro)
1 tablespoon Fresh lime or lemon juice
1 small Avocado (preferably
  California) peeled and
  Chopped in half-inch cubes.
½ cup Coarsely grated Monterey
  Jack (about 2 oz)

OMELET

jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.

of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into ½ inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm.

Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast.) David Oesterreich Indianapolis, IN

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