Bacon Avocado Omelette

• 23 cup tomatoes seeded, chopped
• 2 tablespoons red onion chopped
• 2 tablespoons coriander fresh
• 1 tablespoon lime juice
• 4 large eggs
• 2 tablespoons water
• 1 tablespoon butter, unsalted
• 3 slices bacon cooked and crumbled
• 1 small avocados peeled, cubed
• 1/2 cup monterey jack cheese grated

1. In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well.
2. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
3. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon 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 just beginning to set.
4. Add 1/2 the bacon, avocado and cheese to one half and fold the other half over the fillings.
5. Flip onto a warmed plate.
6. Repeat to make the second omelette.
7. Serve, topped with salsa.

tomatoes, red onion, coriander fresh, lime juice, eggs, water, butter, bacon, avocados

Taken from recipeland.com/recipe/v/bacon-avocado-omelette-40962 (may not work)