BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA
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2 servings
2/3 c Finely chopped seeded
Tomato
2 tb Finely chopped red onion
1 Pickled or fresh jalapeno
Chili, or to taste, seeded
And minced. (wear rubber
Gloves)
2 tb Minced fresh coriander
(cilantro)
1 tb Fresh lime or lemon juice
MMMMM---------------------------OMELET--------------------------------
4 lg Eggs
2 tb Water
1 tb Unsalted butter
3 Slices of lean bacon,
Cooked and crumbled
1 sm Avocado (preferably
California) peeled and
Chopped in half-inch cubes.
1/2 c Coarsely grated Monterey
Jack (about 2 oz)
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 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 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 over. Serves 2. (or 3 if you have enough other things in
the breakfast.) David Oesterreich Indianapolis, IN
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