Recipe - Bacon Avocado And Cheese Omelets With Tomato Salsa

2/3 cup Finely chopped seeded
Tomato
2 tablespoon Finely chopped red onion
1 Pickled or fresh jalapeno
Chili, or to taste, seeded
And minced. (wear rubber
Gloves)
2 tablespoon Minced fresh coriander
(cilantro)
1 tablespoon Fresh lime or lemon juice

OMELET
4 lg Eggs
2 tablespoon Water
1 tablespoon Unsalted butter
3 Slices of lean bacon,
Cooked and crumbled
1 small Avocado (preferably
California) peeled and
Chopped in halfinch cubes.
One half cup 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 8inch skillet, preferably nonstick, heat One half 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip