Bacon, Avocado, and Cheese Omelets with Tomato Salsa
 

Bacon, Avocado, and Cheese Omelets with Tomato Salsa

2/3 cup finely chopped seeded tomato
2 tablespoons finely chopped red onion
1 pickled or fresh jalapeno chile, or to taste, seeded and minced
2 tablespoons minced fresh coriander
1 tablespoon fresh lime or lemon juice
4 large eggs
2 tablespoons water
1 tablespoon unsalted butter
3 slices of lean bacon, cooked and crumbled
1 small avocado (preferably California)
1/2 cup coarsely grated Monterey Jack (about 2 ounces)

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. In a bowl whisk together the eggs, the water, and salt and pepper
to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the
butter over moderately high heat until the foam subsides, pour in half the egg
mixture, tilting the skillet to spread the 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 1/2-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.

Yield: 2 servings.

Jenn B aka Mom2Sam and Tiny
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