Bacon avocado and cheese omelets with tomato salsa
Yield: 2 servings
Ingredients:
- 2/3 c Finely chopped seeded And minced. (wear rubber Tomato Gloves)
- 2 tb Finely chopped red onion 2 tb Minced fresh coriander
- 1 Pickled or fresh jalapeno (cilantro)
Instructions:
Chili or to taste seeded 1 tb Fresh lime or lemon juice -----------------------------------OMELET----------------------------------- 4 lg Eggs 1 sm Avocado (preferably 2 tb Water California) peeled and 1 tb Unsalted butter Chopped in half-inch cubes. 3 Slices of lean bacon 1/2 c Coarsely grated Monterey Cooked and crumbled 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
