Bacon, Avocado, And Cheese Omelets With Tomato Salsa Recipe

• 2/3 c. finely minced seeded tomato
• 2 Tbsp. finely minced red onion
• 1 x pickled or possibly fresh jalapeno chili or possibly to taste, seeded and chopped (wear rubber gloves)
• 2 Tbsp. chopped fresh coriander
• 1 Tbsp. fresh lime or possibly lemon juice
• 4 lrg Large eggs
• 2 Tbsp. water
• 1 Tbsp. unsalted butter
• 3 slc lean bacon cooked and crumbled
• 1 sm avocado (preferably California)
• 1/2 c. coarsely grated Monterey Jack (about 2 ounces)

1. In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste till the salsa is
2. combined well.
3. In a bowl whisk together the Large eggs, the water, and salt and pepper to taste.
4. In a 8-inch skillet, preferably non-stick, heat 1/2 Tbsp.
5. of the butter over moderately high heat till the foam subsides, pour in half the
6. egg mix proportionately over the bottom, and cook it for 1 minute, or possibly till it is almost set.
7. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pcs, and half the Monterey Jack and cook the omelet for 1 minute, or possibly till it is set.
8. Fold the omelet over the filing, transfer it to a plate, and keep it hot.
9. Make another omelet in the same manner with the remaining butter, egg mix, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
10. Serves 2.

tomato, red onion, jalapeno chili, fresh coriander, fresh lime, eggs, water, unsalted butter, bacon, avocado

Taken from cookeatshare.com/recipes/bacon-avocado-and-cheese-omelets-with-tomato-salsa-73230 (may not work)