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Bacon, Avocado And Jack Cheese Omelets With Fresh Salsa Recipe

by Global Cookbook

Ingredients

1 sm tomato minced 3 x green onions finely minced 1/2 x fresh or possibly canned jalapeno pepper seeded, and finely minced 2 Tbsp. minced cilantro 1 Tbsp. fresh lime or possibly lemon juice Salt to taste Freshly-grnd black pepper to taste 4 x Large eggs

2 Tbsp. water Salt to taste Freshly-grnd black pepper to taste 1 Tbsp. butter 3 slc lean bacon cooked crisp, and crumbled 1/2 sm avocado peeled, pitted, and sliced 1/2 c. grated Monterey Jack cheese

Directions

1. For salsa: In small bowl, combine tomato, green onions, jalapeno, cilantro and lime juice and mix well. Season to taste with salt and pepper.
2. In medium bowl, whisk Large eggs with water and season with salt and pepper. Heat half the butter in a small nonstick skillet over medium-high heat and, when foam subsides, add in half the egg mix. Tilt pan to coat bottom and cook 1 minute, till almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute. Fold empty half of omelet over filling and slide omelet onto a plate. Keep hot. Repeat with remaining butter, egg mix, bacon, avocado and cheese. Serve with salsa.
3. This recipe yields 2 servings.
4. Description: "These omelets are great for brunch or possibly a light lunch. You can double the salsa recipe and keep on hand to top burgers or possibly broiled chicken breasts."

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