Bacon, Avocado, And Cheese Omelets With Tomato Salsa Recipe

1. 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. 2

   combined well.

3. 3

   In a bowl whisk together the Large eggs, the water, and salt and pepper to taste.

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   In a 8-inch skillet, preferably non-stick, heat 1/2 Tbsp.

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   of the butter over moderately high heat till the foam subsides, pour in half the

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   egg mix proportionately over the bottom, and cook it for 1 minute, or possibly till it is almost set.

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   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.

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   Fold the omelet over the filing, transfer it to a plate, and keep it hot.

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   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.